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Southwestern Vegetarian Lentil Soup

Here's how you make Southwestern Vegetarian Lentil Soup
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  • Servings: 8-12
  • Prep: 20m
  • Cook: 60m
    • The following recipe serves 8-12 people.

Ingredients

The ingredients are:
  • 1 tablespoon olive oil
  • 1 white onion, chopped
  • 1 carrot, peeled and diced
  • 1-2 jalapeno pepper, seeded and minced
  • 3 garlic cloves, minced
  • 1 tablespoon red chile powder or ground dried red chilies (I used New Mexican)
  • 2 teaspoons paprika (I used smoked Spanish)
  • 2 teaspoons ground cumin
  • 2 teaspoons dried oregano
  • 1 teaspoon ground coriander
  • 2 teaspoons onion powder
  • 1/8 teaspoon ground black pepper
  • 8 cups water (add vegetable bouillon at end so the salt does not keep lentils from cooking) or 8 cups vegetable broth (add vegetable bouillon at end so the salt does not keep lentils from cooking)
  • 1 (4 ounce) can diced green chilies, undrained (may use 2 cans)
  • 1 cup brown lentils, picked clean and rinsed
  • 6-8 vegetable bouillon cubes (only if using water)
  • 1 tablespoon sugar
  • 1 cup spinach, chopped (fresh or frozen)
  • 2 zucchini, diced (about 2 cups)
  • 1 (15 ounce) can whole kernel corn, undrained
  • 1 (2 1/2 ounce) can black olives, drained and sliced
  • 6 roma tomatoes, chopped- use seeds and juice (about 3 cups)
  • 3-4 tablespoons fresh lime juice or 3-4 tablespoons fresh lemon juice
  • Salt, to taste
  • Optional toppings:
  • Sour cream
  • Cheese, shredded
  • Green onion, chopped
  • Cilantro, chopped
  • Hot pepper sauce
  • Lime wedge, fresh
  • Tortilla chips
We recommend you get your ingredients ready before you start cooking. Once you're ready, here are the steps to making this delicious recipe

How to Make

  • 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.

We hope you enjoy this recipe!

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