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.