Mexican Lentil Soup
A hearty and flavorful vegan soup that is packed with protein.
If you’re looking to pack nutrients into a meal, soup is a great way to do so. This Mexican lentil soup is completely vegan but still high in protein. Its protein source is almost exclusively from the lentils, but also a little from the sliced almonds on top.
LentilsTrusted Source are rich in several nutrients, such as folate. Folate may help protect against Alzheimer’s disease.
If you aren’t looking to keep this recipe vegan, you can always top the soup with a little bit of shredded cheese for an extra source of protein.
Ingredients:
Makes 3 servings
- 3 yellow onions
- 6 sticks celery
- 3 red bell peppers
- 3 tbsp fresh oregano
- ⅓ cup olive oil
- 2 tbsp minced garlic
- ⅓ cup tomato paste
- 6 cups red lentils (dry)
- 4 ½ cups canned diced tomato with herbs
- 3 tbsp cumin
- 2 tbsp ground coriander
- 1 tbsp smoked paprika
- ¾ cup sliced almonds
- ¾ cup fresh cilantro
Instructions:
Step 1:Peel and dice onion. Trim celery and finely chop. De-seed and dice red bell pepper. Remove stems from oregano and finely chop as well.
Step 2:In a large pot over medium high heat, combine olive oil, onion, celery and red bell pepper; cook, stirring occasionally, until softened, about 5 minutes. Add garlic and oregano and cook 2 more minutes.
Step 3:Add tomato paste and cook, stirring regularly, until very thick, 2 to 3 minutes. Add lentils, diced tomato (along with any liquid) and 15 cups water. Bring mixture to a boil, then reduce heat to low and simmer until lentils are soft and water is almost gone, 20 to 25 minutes.
Step 4:Remove soup from heat. Stir in cumin, ground coriander, smoked paprika and salt and pepper to taste. Cover and let rest 5 minutes before serving. Garnish with sliced almonds and fresh cilantro.