Mexican Lentil Soup
Created by Luvcookn on October 9, 2018
- Servings: 7 cups
- Prep Time: 20m
- Cook Time: 30m
- Recipe #30591
Ingredients
- 1 tablespoon olive oil
- 1 cup onion, diced
- 1 cup celery, diced
- 1 cup red bell peppers, diced
- 2 garlic cloves, minced
- 1 cup yams, cubed (peeled, or carrots)
- 2 teaspoons chili powder
- 2 teaspoons cumin
- 1 teaspoon coriander
- 1 teaspoon dried oregano
- 1/2 teaspoon cinnamon
- 3 cups vegetable broth
- 398 ml fire-roasted tomatoes, undrained (1 can)
- 3 tablespoons barbecue sauce (smoky BBQ sauce)
- 540 ml lentils, drained and rinsed (1 can)
- 2 to 3 tablespoons minced cilantro
- Salt & pepper to taste
How to Make
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Step 1: Heat olive oil in large soup pot over medium heat.
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Step 2: Add onions, celery, peppers & garlic; cook until almost soft, about 5 minutes.
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Step 3: Add yams, chili powder, cumin, coriander, oregano and cinnamon; mix well.
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Step 4: Add broth, tomatoes & BBQ sauce.
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Step 5: Bring soup to a boil; reduce heat to low, cover and simmer for 20 minutes.
How to Make
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Step 6: Stir in lentils and simmer for 5 minutes.
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Step 7: Serve with diced avocados, sour cream & grated cheese