From mexicanplease.com

Mexican Lentil Soup

4 servings · 15 min prep · 30 min cook

Ingredients

Ingredients

• 1.5 cups lentils
• 1 ancho chili pepper
• 1 jalapeno
• 0.5 white onion
• 2 cloves garlic
• 1 teaspoon cumin
• 4-5 cups stock
• salt

Steps

1. Soak the 1 ½ cups lentils in cold water to wash away any debris
2. Remove the stems and seeds from the 1 ancho pepper
3. Roast the ancho for 1-2 minutes

   2 min

4. Grind ancho into a fine powder
5. Dice up ½ white onion and ½ jalapeno (use ~½ jalapeno for less heat)
6. Saute ½ onion and 1 jalapeno in a dollop of oil until tender

   3-5 min

7. Add diced 2 cloves garlic, ancho powder and 1 teaspoon cumin to the skillet and saute for a minute or so

   1 min

8. Add the drained 1 ½ cups lentils and 4-5 cups (warmed up) 4-5 cups stock, stir well
9. Bring to a boil and then simmer for 20-30 minutes

   30 min

10. Add an additional 1 cup stock/water if the lentils soak up all the liquid and are still a bit crunchy
11. Salt to taste
12. Garnish with cilantro

Nutrition

Per serving

kcal

151

protein

0 g

carbs

0 g

fat

0 g

Simplify your own recipe on Reduce