Mexican Lentil Soup (Sopa de Lentejas)

Name: Mexican Lentil Soup (Sopa de Lentejas)
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 6 servings
Ingredients: 2 tablespoons olive oil; 1 large white onion (diced); 1 red bell pepper (diced); 2 carrots (peeled and diced); 2 stalks celery (diced); 4 cloves garlic (minced); 1 teaspoon smoked paprika; 1 teaspoon ground cumin; 1 teaspoons chili powder; 1 teaspoon oregano; 1 jalapeño pepper (de-seeded and finely diced); 2 15 ounce cans (diced tomatoes); 6 cups vegetable broth; 1 1/2 cups brown lentils, rinsed and picked over ({you also could use red lentils}); 1 lime (juiced); sea salt & black pepper (to taste); avocado, (garnish); fresh cilantro (garnish); lime wedges (garnish)

This Mexican Lentil Soup, or soap de lentejas, is a vegan soup that mixes together lentils, vegetables, diced tomatoes and a mixture of warm spices like cumin, smoked paprika, chili powder and oregano.

Prep10 min
Cook45 min
Total55 min
Makes6 servings
Calories256

Ingredients

6 servings

2 tablespoons olive oil
1 large white onion (diced)
1 red bell pepper (diced)
2 carrots (peeled and diced)
2 stalks celery (diced)
4 cloves garlic (minced)
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoons chili powder
1 teaspoon oregano
1 jalapeño pepper (de-seeded and finely diced)
2 15 ounce cans (diced tomatoes)
6 cups vegetable broth
1 1/2 cups brown lentils, rinsed and picked over ({you also could use red lentils})
1 lime (juiced)
sea salt & black pepper (to taste)
avocado, (garnish)
fresh cilantro (garnish)
lime wedges (garnish)

Method

1
Add the olive oil in a large soup pot over medium heat. Add the onion, pepper, carrots, and celery and sauté until softened – about 10 minutes.
2
Add the garlic and jalapeño and cook for another 2 minutes, stirring constantly.
3
Add the smoked paprika, cumin, chili powder, and oregano. Stir well and cook for another 2 minutes.
4
Pour in the canned tomatoes, veg broth, and lentils. Stir, bring to a boil, then reduce to a simmer and leave to bubble for 30 minutes or until the lentils are soft. Optional: You can puree half the soup if you prefer a smoother texture.
5
Squeeze in the lime juice and season the soup with salt and pepper to taste.
6
Serve with some sliced avocado, lime wedges, and fresh chopped cilantro if desired.

Notes

Storage: This soup can be stored covered in the fridge for up to 4 days. It also freezes well for up to 3 months. Notes: Feel free to add in other protein sources such as shredded chicken or pork.