Mexican Lentil Soup

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 yellow onion, diced
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 1 red bell pepper, diced
• 3 cloves garlic, minced
• 1 tablespoon cumin
• 1/4 teaspoon smoked paprika
• 1 teaspoon oregano
• 2 cups diced tomatoes and the juices
• 2 diced green chillies
• 2 cups green lentils, rinsed and picked over
• 8 cups vegetable broth
• 1/2 teaspoon salt
• dash (or more) hot sauce,
• fresh cilantro, for garnish
• 1 avocado, peeled, pitted, and diced

Instructions

• Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and bell pepper. Saute until beginning to soften, about 5 minutes. Add garlic, cumin, paprika, and oregano and saute another minute.
• Add tomatoes, chillies, lentils, broth and salt. Bring to a simmer. Simmer the soup with the lid tilted until lentils are tender, about 30-40 minutes. Season to taste with salt and pepper.
• Serve Mexican Lentil Soup topped with fresh cilantro, avocado, and a few dashes of hot sauce.