Mexican Lentil Soup |
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SERVES 10PREP 10m•COOK 1h
| 1 | tablespoon | olive oil | ||
| 1 | large | carrot, peeled and diced small | ||
| 1 | medium | onion, diced | ||
| 3 | stalks | celery, diced small | ||
| 3 | cloves | garlic, minced | ||
| 1 | tablespoon | ground cumin | ||
| 1 | teaspoon | dried oregano | ||
| 1 | teaspoon | salt | ||
| 1 | teaspoon | black pepper, freshly ground | ||
| 2 | chipotles in adobo, minced plus 2T adobo sauce from can | |||
| 3 | cups | lentils | ||
| 1 | large | russet potato, peeled and diced small | ||
| 1 | 15oz | canned diced tomatoes, not drained | ||
| 10 | cups | vegetable stock | ||
| 3 | tablespoons | cilantro, minced | ||
| 2 | limes, quartered |
In a large soup pot over medium-high heat, add olive oil to sauté carrot, onion, celery, and garlic for ~6 mins.
Stir in spices (ground cumin, dried oregano, salt, and black pepper). Reduce heat to simmer covered until lentils are cooked through but still intact (~45 mins).
Serve hot with a lime wedge.