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Prep Time: 10 Minutes Cook Time: 40 Minutes |
Ready In: 50 Minutes Servings: 4 |
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A great filling soup/stew full of veggies and lentils. I serve it with cilantro, green onions, sour cream and cheese for toppings. Note - The recipe can easily be doubled. Ingredients:
1 tablespoon olive oil |
1 onion, chopped |
1/2 green pepper, chopped |
1/2 red pepper, chopped |
1 large carrot, chopped |
2 stalks celery, chopped |
1 jalapeno pepper, chopped |
2 garlic cloves, finely chopped |
200 g red lentils |
4 cups chicken or 4 cups vegetable stock |
1/2 tablespoon chili powder |
1/2 teaspoon cumin |
1/2 teaspoon oregano |
1/4 teaspoon salt |
1/4 teaspoon pepper |
Directions:
1. Heat oil over medium high heat. Saute vegetables until soft, about 8 minutes.
2. Stir in remaining ingredients and bring to a boil. Turn down to a med-low simmer and cook for about 40 minutes or until lentils are soft.
3. * I like to stir in about 1/2 tsp chipotle hot sauce when the soup is done.
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