Mexican Lentil Soup

Mexican Lentil Soup. Lentils, so versatile and affordable, they're the star of the show in this soup. It's filling, comforting and mouth-wateringly good. And perfect way to add some extra veggies into your day.
https://www.cookingclassy.com/mexican-lentil-soup/

2 tbsp Olive Oil

1 ½ cups Yellow OnionChopped

1 ½ cups Yellow Bell PepperChopped

1 ¼ cups CarrotsPeeled and Diced

1 Jalapeno PepperSeeds Discarded and Chopped

1 ½ tbsp Minced Garlic

7 cups Low-Sodium Vegetable Broth

2 14.5-oz Cans of Fire Roasted Tomatoes

1 ¼ cups Brown LentilsRinsed

1 tbsp Ancho Chili Powder

2 tsp Ground Cumin

½ tsp Ground Coriander

Salt and Freshly Ground Black Pepper

½ cup Chopped Cilantro

1 tbsp Fresh Lime Juice

For Serving

2 cups Tortilla Strips or Crumbled Tortilla Chips

2 AvocadosDiced

½ cup Crumbled Cotija or Mexican Blend Shredded Cheese

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.

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Mexican Lentil Soup