Mexican Lentil Soup (Vegetarian Version)

🥄 Ingredients

• 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

👨‍🍳 Instructions

1. 1

   Soak the lentils in cold water to wash away any debris

2. 2

   Remove the stems and seeds from the ancho pepper

3. 3

   Roast the ancho for 1-2 minutes

4. 4

   Grind ancho into a fine powder

5. 5

   Dice up 1/2 white onion and 1/2 jalapeno (use 1/4 jalapeno for less heat)

6. 6

   Saute onion and jalapeno in a dollop of oil until tender

7. 7

   Add diced garlic, ancho powder and cumin to the skillet and saute for a minute or so

8. 8

   Add the drained lentils and (warmed up) stock, stir well

9. 9

   Bring to a boil and then simmer for 20-30 minutes

10. 10

    Add an additional cup of stock/water if the lentils soak up all the liquid and are still a bit crunchy

11. 11

    Salt to taste

12. 12

    Garnish with cilantro

📊 Nutrition (per serving)

Nutritional values are estimates from the original source.