Southwestern Vegetarian Lentil Soup Recipe

Step by Step Method

Step 1

In a large pot, heat oil, sauté onion, carrot, and jalapeno, until soft, about 10 minutes. Add garlic and spices and sauté 2 minutes.

Step 2

Stir in water or broth and scrape any spices that stuck to the pan. Stir in green chilies and lentils. Bring to a boil, reduce heat, and simmer, covered, for about 40 minutes until lentils are tender.

Step 3

Uncover and stir in bouillon cubes, if using, and sugar. Stir in spinach, zucchini, corn and olives. Bring to a boil and cook until zucchini is tender about 5 minutes.

Step 4

Remove from heat, stir in tomatoes, lime or lemon juice and salt to taste.

Step 5

Serve with desired toppings. For a really hearty meal, you could serve it over cooked brown rice.

Tips

No special items needed.

Dreamer_in_Ontario

I really enjoyed this recipe. I made it last night and took some along for lunch at work today. It was prepared using 3 tbsp of lemon juice and canned tomatoes. Because it was a take-along meal I didn't use any of the toppings.

Angele

This was not so good. The ingredient list and directions made this recipe sound great but, I was disappointing. A first for me here. Sorry.

Netgirl

I do enjoy Southwest flavors, healthy cooking, and this soup was for me! I loved its soupy goodness, so I can't see eating this over cooked brown rice, however. Next time, I will substitute vegetable broth for the olive oil to make this a still-delicious oil-free soup. I used a sweet onion instead of a white one, 2 carrots since mine were small, and 2 jalapenos (1 large, 1 small). I was a bit confused about the red chili powder (Engrossed used New Mexican), but after some investigation online, I read that I could make the chile powder myself by grinding up a dried Anaheim (aka New Mexican) chile pepper. I used Kitchen Basics brand vegetable broth (no salt added), 1 can of hot hatch green chilies (will try 2 next time), forgot to add the sugar (and it was not needed, maybe because I used sweet corn), and didn't add any salt (but will add a little next time). I also will omit the olives next time since my SO picks them out and they didn't really add anything, IMHO. We enjoyed this with Gluten-free Goddess' Gluten-Free Cornbread with Green Chiles + Cinnamon (http://glutenfreegoddess.blogspot.com/2007/12/skillet-cornbread-with-green-chiles.html). I'll be making this again and again, so thanks, Engrossed!

Gerry

Made this for our vegetarian lunch with our vegetarian friend. Made as posted, a hearty and healthy soup which I served along with a Mediterranean Salad in individual serving sized Tortilla Bowls using Bea's Baked Tortilla Bowl recipe. The three a good combination and made for a very attractive looking table!