This filling lentil soup is enjoyed throughout Mexico and Central America and is packed full of flavorful ingredients.
Recipe by Eddie Garza
Cooking time: 60 minutes
- 1 tablespoon olive oil
- 1 large carrot, peeled and diced small
- 1 medium onion, diced
- 3 celery stalks, diced small
- 3 garlic cloves, minced
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 2 chipotles in adobo, minced, plus 2 tablespoons adobo sauce from the can
- 3 cups lentils
- 1 large russet potato, peeled and diced small
- 1 (15-ounce) can diced tomatoes, not drained
- 10 cups vegetable stock
- 3 tablespoons minced cilantro
- 2 limes, quartered
How To Prepare
- Heat a large soup pot or saucepan over medium-high heat. Add the oil and sauté the carrot, onion, celery, and garlic for 5 to 7 minutes.
- Add the cumin, oregano, salt, and pepper, and stir. Then add the chipotle chiles and sauté for 2 minutes. Add the adobo sauce, lentils, potato, tomatoes and their juice, vegetable stock, and cilantro, and bring to a boil.
- Reduce the heat to a simmer and cook, covered, for 40 to 50 minutes. The lentils should remain intact and still have their shape, but be cooked through.
- Serve hot with a lime wedge.
- If you overcook the lentils, don’t worry! Just pulse them with an immersion blender or in a regular blender and enjoy as a smooth puréed soup.
- Adding some steamed rice can help make this bowl even more satisfying.