Mexican Lentil Soup (Vegetarian Version)
This vegetarian version of lentil soup retains all the traditional Mexican flavors and skips the meat
Prep Time15 minutes mins
Cook Time30 minutes mins
Total Time45 minutes mins
Servings: 4
Calories: 151kcal
Author: Patrick Calhoun | Mexican Please
- 1.5 cups lentils
- 1 ancho chili pepper
- 1 jalapeno
- 1/2 white onion
- 2 cloves garlic
- 1 teaspoon cumin
- 4-5 cups of stock
- salt to taste
Soak the lentils in cold water to wash away any debris
Remove the stems and seeds from the ancho pepper
Roast the ancho for 1-2 minutes
Grind ancho into a fine powder
Dice up 1/2 white onion and 1/2 jalapeno (use 1/4 jalapeno for less heat)
Saute onion and jalapeno in a dollop of oil until tender
Add diced garlic, ancho powder and cumin to the skillet and saute for a minute or so
Add the drained lentils and (warmed up) stock, stir well
Bring to a boil and then simmer for 20-30 minutes
Add an additional cup of stock/water if the lentils soak up all the liquid and are still a bit crunchy
Salt to taste
Garnish with cilantro
Calories: 151kcal