Sunday, September 11, 2016

Mexican lentil soup

I first tasted this soup at a crop at Central United Church. I had to have the recipe!!

Image result for soup clip art
1 tbsp olive oil
2 onions, chopped
2 cloves garlic, finely chopped
1 tbsp ground cumin
1 chipotle or jalapeno pepper, finely chopped
2 carrots, diced
2 stalks celery, chopped
2 parsnips, peeled and diced
1 potato, peeled and diced
2 cups green lentils, rinsed well and picked over
8 cups homemade vegetable stock
1-1/2 cups niblet corn
2 tbsp lemon juice
salt & pepper to taste

Heat oil in large saucepan on medium heat. Add onions and garlic and cook until tender. Add cumin and pepper and cook for 30 seconds longer. Add carrots, celery and potato and cook for about 5 minutes. Stir in lentils and stock. Bring to a boil. Reduce heat and simmer gently, uncovered, for 30 minutes or until lentils are very tender. Add corn and lemon juice and cook for 3 minutes.

Source: Heart Smart Cooking, Bonnie Stern

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