Mexican Lentil Soup

Name: Mexican Lentil Soup (Lentejas Mexicanas)
Cuisine: Mexican
Ingredients: 1 tablespoon olive oil; 1 carrot, peeled and chopped; 1 celery rib, chopped; 1 small onion, chopped; 1 cup (180 g) brown lentils, rinsed, picked through, and drained; ¼ cup (60 ml) dry red wine; 1½ teaspoons chili powder; 1 bay leaf; ½ teaspoon salt; ¼ teaspoon black pepper; ½ teaspoon ground cumin; 1 medium tomato, seeded and chopped; 2 scallions, thinly sliced diagonally (optional)

Lentejas Mexicanas

Preparation info

Serves
4

Difficulty
Easy

Appears in

Healthy Easy Mexican

By Velda de la Garza

Published 2021

About

Lentils are a good source of protein, fiber, calcium, and iron. When combined with corn tortillas (Tortillas de Maíz), lentils make a complete protein and a great meatless meal.

Ingredients

1 tablespoon olive oil
1 carrot, peeled and chopped
1 celery rib, chopped

Americas
Mexico
Soup
Vegan
Gluten-free

Method

Heat the oil in a Dutch oven or large pot over medium heat. Sauté the carrot, celery, and onion until tender, 5 to 6 minutes.
Add the lentils and wine and bring to a boil. Cook over medium-high heat until the liquid is almost evaporated.
Stir in 3½ cups (840 ml) water and the spices and bring to a boil. Decrease the heat to low, cover, and simmer for