Mexican Lentil Soup

cookingclassy.com

Rosa Yancey

2 Tbsp olive oil

1 ½ cups chopped yellow onion (1 medium)

1 ½ cups chopped yellow bell pepper (1 medium)

1 ¼ cups peeled and diced carrots (2 medium)

1 jalapeno, seeds discarded, chopped (optional)

1 ½ Tbsp minced garlic (4 cloves)

7 cups low-sodium vegetable broth, then more as desired

2 (14.5 oz) cans fire roasted tomatoes

1 ¼ cups brown lentils, rinsed and picked over

1 Tbsp ancho chili powder

2 tsp ground cumin

½ tsp ground coriander

Salt and freshly ground black pepper

½ cup chopped cilantro

1 Tbsp fresh lime juice

subheading: For serving:

2 cups Tortilla strips or crumbled tortilla chips

2 avocados, diced

½ cup Crumbled cotija or Mexican blend shredded cheese

Directions at cookingclassy.com

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