A comforting and hearty soup packed with delicious Mexican flavours. You’ll definitely want to make a big batch of this yummy soup to free up your time later on in the week. Provecho!
Watch the cooking video above!
SERVES 8-10 (MAKES APPROX. 12 CUPS)
Use organic ingredients when possible
300g dried puy or green lentils, rinsed
2 tbsp avocado oil
1 large onion, diced
2 red or green peppers, diced
4 carrots, diced
2 celery stalks, diced
3 jalapeno peppers, finely minced
4 garlic cloves, finely minced
8 cups vegetable or chicken stock, homemade or store-bought (look for no- or low-sodium)
1 bay leaf
1 tbsp chili powder
2 tsp ground cumin
1 tsp dried oregano
Sea salt and black pepper, to taste
Bolillo (small Mexican-style baguette) or artisan sourdough bread, for serving (optional)
Wash lentils in a sieve, discarding any twigs or stones.
Heat the oil in a large pot over medium heat. Add all the vegetables. Sauté until slightly soft, about 8 minutes. Stir in the lentils, stock, bay leaf, chili powder, cumin, oregano, sea salt and pepper. Turn up the heat and bring the mixture to boil, stirring occasionally. Once boiling, reduce to low and cover. Simmer until lentils and vegetables are tender, about 25 to 30 minutes.
Remove the bay leaf. Serve soup as is or use an immersion blender to purée the soup until desired consistency is reached (blending more for creamy and less for chunky). Alternatively, transfer about half of the soup to a blender or food processor and purée until creamy and smooth. Return to the pot with the remaining soup and stir to combine, adding a little water if mixture is too thick. Taste and adjust seasonings as needed.
Serve soup with the bolillo or sliced artisan sourdough on the side. Soup leftovers will keep covered in the refrigerator for up to 5 days, or in the freezer for up to 3 months.