Sopa de Lentejas
A hearty Mexican style lentil soup, Sopa deLentejas is loaded with veggies and is super healthy. This is Mexican home cooking at its finest
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Servings: 6
Calories: 400kcal
Ingredients
- 2 Tablespoons Olive Oil
- 1 Cup Onion 1/2-inch dice
- 1 Cup Celery 1/4-inch dice
- 2 Teaspoons Garlic Crushed and chopped
- 1/4 Cup Jalapeño Seeds removed, fine dice
- 1 Tablespoon Tomato Paste
- 2 Teaspoons Ground Cumin
- 1 Tablespoon Ancho Chili Powder
- 1 Teaspoon Paprika
- 2 Teaspoons Mexican Oregano Mediterannean oregano is a good substitute
- 1/2 Teaspoon Red Pepper Flakes
- 2 Cups Tomatoes Large dice
- 1 Pound Lentils Any color
- 2 Quarts Low-Sodium Vegetable Stock Or Water
- 3 Cups Carrots 1/2-inch dice
- 3 Cups Red Potatoes 1/2-inch dice
- 3 Teaspoons Salt
- 1 Lime Juice only
Instructions
- Place dried lentils in a fine sieve and rinse thoroughly until the water runs clear, sort through the lentils to remove any debris
- Place a large heavy-bottomed pot with a lid over medium-high heat, add the olive oil and the onions, and celery, sauté for 3-minutes until soft. Then add the garlic, tomato paste, and jalapenos and sauté for 1-minute
- Add all of the spices except salt and sauté for 1-minute to temper the spices and wake them up. Add the tomatoes to deglaze the pan for a minute.
- Add the veggie stock and lentils, and bring to a boil, then reduce heat to a simmer. Simmer for 30-minutes.
- After 30-minutes, add salt, tomatoes, carrots, and potatoes, return to a boil, reduce to a simmer and simmer for 1-hour, stirring frequently. At the end of cooking, stir in the juice of 1-lime.
Nutrition Facts
Sopa de Lentejas
Amount Per Serving
Calories 400
Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Sodium 1299mg56%
Potassium 1399mg40%
Carbohydrates 66g22%
Fiber 28g117%
Sugar 9g10%
Protein 22g44%
Vitamin A 11920IU238%
Vitamin C 28mg34%
Calcium 121mg12%
Iron 8mg44%
* Percent Daily Values are based on a 2000 calorie diet.