A healthy and hearty vegetarian soup everyone will love! It's packed with nutritious ingredients and all those Mexican flavors will leave you craving more. Leftovers make a delicious lunch the next day too!
Ready in: 1hour15minutes
1 1/2cupschopped yellow onion(1 medium)
1 1/2cups chopped yellow bell pepper(1 medium)
1 1/4cupspeeled and diced carrots(2 medium)
1 jalapeno, seeds discarded, chopped (optional)
1 1/2Tbspminced garlic(4 cloves)
7cupslow-sodium vegetable broth, then more as desired
2(14.5 oz) cansfire roasted tomatoes
1 1/4cupsbrown lentils, rinsed and picked over
1Tbspancho chili powder
Salt and freshly ground black pepper
1Tbspfresh lime juice
2cupsTortilla strips or crumbled tortilla chips
1/2cupCrumbled cotija or Mexican blend shredded cheese
Heat olive oil in a large pot over medium-high heat. Add in onion, bell pepper, carrots and jalapeno and saute 2 minutes.
Add garlic and saute 2 minutes longer. Stir in broth, tomatoes, lentils, chili powder, cumin, and coriander and season with salt and pepper to taste.
Bring mixture to a boil then reduce heat to low and simmer, stirring just a few times throughout cooking, until lentils are tender, about 45 minutes.
Stir in cilantro and lime juice. Serve warm topping each serving with tortilla strips, avocados and cotija cheese.