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Mexican Lentil Soup With Roasted Garlic and Chilies Recipe

Mexican Lentil Soup With Roasted Garlic and Chilies Recipe

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Mexican Lentil Soup With Roasted Garlic and Chilies

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Ingredients:

Serving

1 cup lentils (about 6 oz)
6 cups cold water
1 bay leaf
2 fresh sage leaves
1 fresh oregano sprig (or marjoram)
1 head garlic
2 tbsp olive oil
1 lb fresh tomato (or 1 1/2 cups or 12 oz canned tomatoes with juice)
1 red onion, diced (abourt 2 cups)
salt
1 tsp cumin seed, toasted and ground
1/2 tsp dried oregano, toasted
1 small carrot, diced (about 1/2 cup)
1 small red bell pepper, diced (or yellow )
1 tsp dried ancho chile powder
1/2 tsp chipotle chile puree (chipotle pepper puree)
1 tbsp chopped cilantro
1 tbsp chopped fresh oregano

Directions:

To toast cumin (or coriander) seeds, place the whole seeds in a dry small skillet over low heat. Stir and shake until the seeds release their aroma and darken slightly, just a minute or two. Transfer to a bowl if you won't be grinding them right away, they will continue to cook if left in pan. Grind in a spice grinder or mortar and pestle.
Sort and rinse the lentils and put them in a soup pot with the water, bay leaf, sage, and oregano. Bring the water to a boil, reduce the heat, and cook, uncovered, at a gentle boil for 15-20 minutes, until the lentils are tender. Remove the herbs.
While the lentils are cooking, preheat the oven to 350*F. Rub the head of garlic with a little oil, place on a baking sheet, and roast for about 30 minutes, until soft. When the garlic has cooled, slice off the top of the head and squeeze the garlic out of its skin. Puree with the tomatoes in a blender or food processor and set aside.
Heat the remaining oil in a large saucepan. Add the onion, 1/2 teaspoons salt, cumin, and dried oregano; saute over medium heat until the onion is soft, about 7-8 minutes. Add the carrot and peppers and saute until tender, about 5 minutes. Add the ancho chili powder and the chipotle puree, the pureed tomatoes, and 1 teaspoons salt; simmer for 10 minutes.
Combine the lentils and their broth with the vegetables, cover and cook over low heat for 30 minutes. Add salt to taste. For more spice, add more ancho chili powder or chipotle puree to taste. Sprinkle in the fresh cilantro and oregano just before serving.
Enjoy!

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	188.22 Kcal (788 kJ)
Calories from fat	45.91 Kcal
		% Daily Value*
Total Fat	5.1g	8%
Sodium	18.83mg	1%
Potassium	577.94mg	12%
Total Carbs	26.99g	9%
Sugars	4.9g	20%
Dietary Fiber	12.03g	48%
Protein	9.56g	19%
Vitamin C	33.6mg	56%
Vitamin A	0.8mg	27%
Iron	11.5mg	64%
Calcium	73.5mg	7%

Amount Per 100 g
Calories	46.7 Kcal (196 kJ)
Calories from fat	11.39 Kcal
		% Daily Value*
Total Fat	1.27g	8%
Sodium	4.67mg	1%
Potassium	143.4mg	12%
Total Carbs	6.7g	9%
Sugars	1.21g	20%
Dietary Fiber	2.98g	48%
Protein	2.37g	19%
Vitamin C	8.3mg	56%
Vitamin A	0.2mg	27%
Iron	2.8mg	64%
Calcium	18.2mg	7%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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