Mexican Lentil Soup With Cactus Recipes

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MEXICAN LENTIL SOUP



Mexican Lentil Soup image

A healthy and hearty vegetarian soup everyone will love! It's packed with nutritious ingredients and all those Mexican flavors will leave you craving more. Leftovers make a delicious lunch the next day too!

Provided by Jaclyn

Categories     Soup

Time 1h15m

Number Of Ingredients 18

2 Tbsp olive oil
1 1/2 cups chopped yellow onion ((1 medium))
1 1/2 cups chopped yellow bell pepper ((1 medium))
1 1/4 cups peeled and diced carrots ((2 medium))
1 jalapeno, (seeds discarded, chopped (optional))
1 1/2 Tbsp minced garlic ((4 cloves))
7 cups low-sodium vegetable broth, (then more as desired)
2 (14.5 oz) cans fire roasted tomatoes
1 1/4 cups brown lentils, (rinsed and picked over)
1 Tbsp ancho chili powder
2 tsp ground cumin
1/2 tsp ground coriander
Salt and freshly ground black pepper
1/2 cup chopped cilantro
1 Tbsp fresh lime juice
2 cups Tortilla strips or crumbled tortilla chips
2 avocados, (diced )
1/2 cup Crumbled cotija or Mexican blend shredded cheese

Steps:

  • Heat olive oil in a large pot over medium-high heat. Add in onion, bell pepper, carrots and jalapeno and saute 2 minutes.
  • Add garlic and saute 2 minutes longer. Stir in broth, tomatoes, lentils, chili powder, cumin, and coriander and season with salt and pepper to taste.
  • Bring mixture to a boil then reduce heat to low and simmer, stirring just a few times throughout cooking, until lentils are tender, about 45 minutes.
  • Stir in cilantro and lime juice. Serve warm topping each serving with tortilla strips, avocados and cotija cheese.
  • Recipe source: Cooking Classy

Nutrition Facts : Calories 486 kcal, Carbohydrate 56 g, Protein 22 g, Fat 22 g, SaturatedFat 5 g, Cholesterol 11 mg, Sodium 518 mg, Fiber 20 g, Sugar 9 g, ServingSize 1 serving

LENTIL SOUP



Lentil Soup image

Your family will love this easy lentil soup so much, they'll be asking for a second serving! At home, my husband loves soups, and this lentil soup is one of his favorites (along with Chorizo Lentil Soup). It uses just a few simple main ingredients, but the end result is full of flavor!

Provided by Mely Martínez

Categories     Soups

Time 35m

Number Of Ingredients 10

2 Tablespoons of olive oil
2/3 cups white onion (finely chopped)
1 large garlic clove (minced)
1½ cup of celery (finely cut (2 large stalks))
2/3 cups carrots (diced)
½ lb. Lentils (about 1-1/8 cup (well washed and rinsed))
6 cups of chicken broth*
2 sprigs of parsley (finely chopped)
Salt and pepper to taste.
Lime wedges to serve

Steps:

  • Heat olive oil in a saucepan and sauté the onions and garlic for 5 minutes over a medium heat.
  • Add the celery and carrots and cook for 10 minutes at a lower temperature.
  • Stir in the drained lentils, 6 cups of chicken broth, and the parsley. Bring to a boil and then reduce the heat to simmer. Cook for 25-30 minutes. Season the soup with salt and pepper. Remember, cooking time will depend on the lentil variitu you use for this recipe.
  • Serve your Lentil Soup in small bowls, add a few drops of lime juice, and enjoy!

Nutrition Facts : ServingSize 1 bowl, Calories 245 kcal, Carbohydrate 31 g, Protein 11 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 6 mg, Sodium 1198 mg, Fiber 12 g, Sugar 3 g

LENTIL SOUP WITH CILANTRO (LOTS OF IT)



Lentil Soup With Cilantro (Lots of It) image

This easy lentil soup is seasoned with cumin and an entire bunch of chopped cilantro, stirred in just before serving.

Provided by Martha Rose Shulman

Categories     dinner, soups and stews, main course

Time 1h

Yield Serves four

Number Of Ingredients 12

1 tablespoon extra virgin olive oil
2 garlic cloves, minced
1 1/4 teaspoons cumin seeds, lightly toasted and ground
Pinch of cayenne
1/2 pound brown lentils (about 1 1/8 cups), picked over and rinsed
1 small onion, cut in half
1 bay leaf
1 1/2 quarts water
Salt, preferably kosher salt, to taste
Freshly ground pepper
1 cup chopped cilantro (from 1 large bunch)
Plain low-fat yogurt for garnish

Steps:

  • Heat the oil in a large, heavy soup pot over medium heat, and add the garlic. Stir until fragrant, about a minute, and stir in the cumin and cayenne. Add the lentils, onion, bay leaf, water and salt. Bring to a boil, reduce the heat and simmer 40 minutes, until the lentils are tender and the broth aromatic. Add pepper, taste and adjust salt. Remove the halved onion and the bay leaf.
  • Coarsely puree the soup in an immersion blender or food mill. Alternatively, puree half the soup in blender, 1 1/2 cups at time, being careful to cover the top of the blender with a towel to avoid hot splashes, then stir back into the soup. Heat through.
  • Chop the cilantro, discarding the stems. Stir into the soup just before serving. Taste, adjust seasoning and serve, topping each bowl with a dollop of yogurt.

Nutrition Facts : @context http, Calories 237, UnsaturatedFat 3 grams, Carbohydrate 38 grams, Fat 4 grams, Fiber 7 grams, Protein 14 grams, SaturatedFat 1 gram, Sodium 1017 milligrams, Sugar 2 grams

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