MEXICAN LENTIL SOUP RECIPES

INSTANT POT® MEXICAN LENTIL SOUP RECIPE | ALLRECIPES

Instant Pot® Mexican Lentil Soup Recipe | Allrecipes image

This warm and comforting lentil soup is full of veggies and spice and comes together in a flash with the help of your multi-functional pressure cooker.

Provided by Soup Loving Nicole

Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes

Total Time 40 minutes

Prep Time 10 minutes

Cook Time 20 minutes

Yield 8 servings

Number Of Ingredients 13

Ingredients

1 tablespoon olive oil
1 large carrot, peeled and sliced
1 small onion, chopped
1 yellow bell pepper, chopped
1 fresh jalapeño chile pepper, seeded and chopped
2 cloves garlic, minced
5 cups low-sodium chicken broth
1 (16 ounce) jar picante sauce
1?¼ cups dry lentils
1 tablespoon taco seasoning
1 teaspoon cumin
½ cup chopped fresh cilantro
1 tablespoon lime juice

Steps:

Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and let heat for 1 minute. Add carrot, onion, bell pepper, and jalapeno; saute for 2 minutes. Add garlic and saute for 30 seconds. Hit Cancel.
Add broth, picante sauce, lentils, taco seasoning, and cumin. Stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 minutes for pressure to build.
Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Remove the lid and stir in cilantro and lime juice. Ladle into bowls and serve immediately.

Nutrition Facts : Calories 173.1 calories, CarbohydrateContent 26.3 g, CholesterolContent 2.5 mg, FatContent 2.6 g, FiberContent 10.4 g, ProteinContent 11.3 g, SaturatedFatContent 0.6 g, SodiumContent 526.3 mg, SugarContent 4.4 g

RECIPE: MEXICAN LENTIL SOUP | CBC LIFE

Recipe: Mexican Lentil Soup | CBC Life image

[IMAGE]

Lentils are this year’s superfood and we are so on board. This gluten-free, dairy-free, vegan recipe comes to us from Greta Podleski’s, author of bestselling cookbook Yum & Yummer. Reminiscent of a chili, this soup is the perfect meal for when it’s this cold out, and it’s hearty enough to serve as a main course. Freezer-friendly, super economical and it tastes as good as it smells! What more could you ask for?

Mexican Lentil Soup

By Greta Podleski

I fell in love with Mexican Lentil Soup the second I tried it at a new vegetarian restaurant in my neighbourhood. It’s similar to chili, but not as “heavy,” with just the right amount of spice. The slight hint of cinnamon tastes cinsational! Plus, lentils are PACKED with protein and fibre, so they really fill you up. It’s basically a bowlful of goodness and one of my favourite vegan soups.

Provided by CBC.CA

Yield Makes 7 cups of soup

Number Of Ingredients 14

Ingredients

1 tbsp olive oil
1 cup each diced onions, diced celery and diced red bell peppers
1 tsp minced garlic
1 cup peeled, cubed sweet potatoes (small cubes)
2 tsp each chili powder and ground cumin
1 tsp each ground coriander and dried oregano
½ tsp ground cinnamon
3 cups reduced-sodium vegetable broth
1 can (398 mL) fire-roasted tomatoes, undrained
3 tbsp smoky barbecue sauce (store bought or homemade)*
½ tsp each sea salt and freshly ground black pepper
1 can (540 mL) lentils, drained and rinsed
2 to 3 tbsp minced fresh cilantro
Diced avocados (for vegan) and/or Greek yogurt or sour cream for topping, optional

Steps:

Heat olive oil in a large soup pot over medium heat. Add onions, celery, bell peppers and garlic. Cook and stir until vegetables begin to soften, about 5 minutes.

Add sweet potatoes, chili powder, cumin, coriander, oregano and cinnamon. Mix well. Add broth, tomatoes with liquid, barbecue sauce, salt and pepper. Bring soup to a boil. Reduced heat to low, cover and simmer for 20 minutes. Stir in lentils and simmer for 5 more minutes.

Remove soup from heat. Using an immersion blender, purée about half the soup using quick pulses, so it’s still a bit lumpy but appears thicker (see photo). Serve with diced avocados or Greek yogurt/sour cream dollop (for non-vegan).

Recipe notes:

*Make sure your barbecue sauce is gluten-free and/or vegan if that’s important to you. There are lots of options on store shelves, so this shouldn’t be a problem.

Try using carrots or butternut squash instead of sweet potatoes.

Top with grated cheddar or Monterey Jack cheese before serving.

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RECIPE: MEXICAN LENTIL SOUP | CBC LIFE

[IMAGE]

Lentils are this year’s superfood and we are so on board. This gluten-free, dairy-free, vegan recipe comes to us from Greta Podleski’s, author of bestselling cookbook Yum & Yummer. Reminiscent of a chili, this soup is the perfect meal for when it’s this cold out, and it’s hearty enough to serve as a main course. Freezer-friendly, super economical and it tastes as good as it smells! What more could you ask for?

Mexican Lentil Soup

By Greta Podleski

I fell in love with Mexican Lentil Soup the second I tried it at a new vegetarian restaurant in my neighbourhood. It’s similar to chili, but not as “heavy,” with just the right amount of spice. The slight hint of cinnamon tastes cinsational! Plus, lentils are PACKED with protein and fibre, so they really fill you up. It’s basically a bowlful of goodness and one of my favourite vegan soups.

From cbc.ca

Heat olive oil in a large soup pot over medium heat. Add onions, celery, bell peppers and garlic. Cook and stir until vegetables begin to soften, about 5 minutes.

Add sweet potatoes, chili powder, cumin, coriander, oregano and cinnamon. Mix well. Add broth, tomatoes with liquid, barbecue sauce, salt and pepper. Bring soup to a boil. Reduced heat to low, cover and simmer for 20 minutes. Stir in lentils and simmer for 5 more minutes.

Remove soup from heat. Using an immersion blender, purée about half the soup using quick pulses, so it’s still a bit lumpy but appears thicker (see photo). Serve with diced avocados or Greek yogurt/sour cream dollop (for non-vegan).

Recipe notes:

*Make sure your barbecue sauce is gluten-free and/or vegan if that’s important to you. There are lots of options on store shelves, so this shouldn’t be a problem.

Try using carrots or butternut squash instead of sweet potatoes.

Top with grated cheddar or Monterey Jack cheese before serving.

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