MEXICAN LENTIL SOUP
A healthy and hearty vegetarian soup everyone will love! It's packed with nutritious ingredients and all those Mexican flavors will leave you craving more. Leftovers make a delicious lunch the next day too!
Provided by Jaclyn
Categories Soup
Time 1h15m
Number Of Ingredients 18
Steps:
- Heat olive oil in a large pot over medium-high heat. Add in onion, bell pepper, carrots and jalapeno and saute 2 minutes.
- Add garlic and saute 2 minutes longer. Stir in broth, tomatoes, lentils, chili powder, cumin, and coriander and season with salt and pepper to taste.
- Bring mixture to a boil then reduce heat to low and simmer, stirring just a few times throughout cooking, until lentils are tender, about 45 minutes.
- Stir in cilantro and lime juice. Serve warm topping each serving with tortilla strips, avocados and cotija cheese.
- Recipe source: Cooking Classy
Nutrition Facts : Calories 486 kcal, Carbohydrate 56 g, Protein 22 g, Fat 22 g, SaturatedFat 5 g, Cholesterol 11 mg, Sodium 518 mg, Fiber 20 g, Sugar 9 g, ServingSize 1 serving
MEXICAN LENTIL SOUP RECIPE
Authentic Mexican lentil soup, sopa de lentejas, prepared with sautéed onions, carrots, tomatoes, and bacon. An easy weeknight recipe made with pantry staples.
Provided by Douglas Cullen
Categories Main Dish Soup / Stew
Number Of Ingredients 9
Steps:
- Soak the lentils in water for 30 minutes then drain the water from the lentils and rinse under cold water.
- Place the lentils in a large pot. Add the 2 quarts of chicken broth and 1/2 of the white onion.
- On high bring to a boil. When the lentils have come to a boil reduce the heat to medium. Add 1 tsp. salt. Remove any foam that forms.
- Cut the strips of bacon in half.
- In a medium-hot pan, cook the bacon until it has started to brown on both sides.
- Add the browned bacon to the lentils and continue cooking over medium heat. Remove the half onion from the lentils and discard.
- Peel and chop the carrots into 1/4 in. pieces.
- Chop the onion into 1/4 in. pieces.
- Remove the seeds and chop the tomatoes into 1/4 in. pieces.
- Preheat 3 tbsps. olive oil to medium hot. Add the onion first and cook for 3 minutes until the onions just start to become translucent.
- Add the carrots and cook for 3 more minutes.
- Add the tomatoes and cook until the tomatoes are just starting to break apart.
- Add the onion, carrot, tomato mixture, and the sprigs of cilantro to the lentils and stir.
- Cook your lentils for 10 more minutes. Add water one cup at a time if the soup is too thick. Taste and add salt if needed before serving.
Nutrition Facts : Calories 375 kcal, Carbohydrate 42 g, Protein 22 g, Fat 14 g, SaturatedFat 3 g, Cholesterol 11 mg, Sodium 441 mg, Fiber 18 g, Sugar 4 g, ServingSize 1 serving
MEXICAN STYLE LENTIL SOUP
This is a hearty, spicy and highly nutrious soup. Vegetarians can ommit the bacon. I would like to add that you don't have to add cumin to dishes to make them taste Mexican or authentic. I was born and raised in Mexico, and most of the dishes my family and friends enjoy there have little or no cumin at all. I'm appalled when I see recipes that call for more than a pinch of this spice.
Provided by Molly Bloom
Categories Pork
Time 1h
Yield 12 serving(s)
Number Of Ingredients 10
Steps:
- Soak the lentils overnight.
- Boil them in about a liter of water with the half onion and the whole garlic clove. If the pot starts to run dry, just add more water. Remove onion and garlic after they finish cooking.
- In a large pot, fry the bacon until slightly crispy.
- Add chopped onions, jalapenos and crushed garlic. Cook until soft.
- Add tomatoes and cook for another 2 minutes.
- Add cooked lentils with their juices and stir.
- Season with salt and pepper.
- Simmer in low heat for 15 minutes.
- Serve immediately topped with fresh cilantro.
Nutrition Facts : Calories 134.6, Fat 8.7, SaturatedFat 2.9, Cholesterol 12.8, Sodium 159.7, Carbohydrate 9, Fiber 3.1, Sugar 1.7, Protein 5.5
LENTIL SOUP WITH BACON
Make and share this Lentil Soup With Bacon recipe from Food.com.
Provided by Boomette
Categories Lentil
Time 45m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a saucepan, brown the bacon. Remove the bacon and set aside.
- Add onion and carrots, cook 5 minutes.
- Add lentils, chicken broth and bay leaf.
- Let simmer 25 to 30 minutes.
- Add the bacon, cumin and parsley.
SLOW COOKER LENTIL SOUP WITH BACON
This recipe is so cheap and so basic it will please anyone's empty belly, great for the cold, wet winters (even dry ones), and smells so delectable while cooking. Feel free to adjust the seasoning to your own liking. Serve with corn bread.
Provided by Jen Vanleeuwen
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 5h15m
Yield 8
Number Of Ingredients 6
Steps:
- Rinse lentils well under cold running water. Drain and transfer to a slow cooker. Pour in water until water level is twice as high as lentils. Add bay leaf and set slow cooker to High.
- Meanwhile, heat onion and bacon in a skillet over medium heat. Cook until bacon is crispy, 5 to 10 minutes. Season with garlic powder and transfer bacon-onion mixture to the slow cooker.
- Cook on High until lentils are tender, about 5 hours.
Nutrition Facts : Calories 259.5 calories, Carbohydrate 36.5 g, Cholesterol 10.2 mg, Fat 4.5 g, Fiber 17.6 g, Protein 18.2 g, SaturatedFat 1.4 g, Sodium 223.5 mg, Sugar 2.4 g
LENTIL, BACON AND BEAN SOUP
This quick soup feels extra cozy with lots of lentils and a touch of smoky, bacony goodness. You might want to cook up extra-I think it's even better the next day! -Janie Zirbser, Mullica Hill, New Jersey
Provided by Taste of Home
Categories Lunch
Time 45m
Yield 8 servings (2 quarts).
Number Of Ingredients 12
Steps:
- In a Dutch oven, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Cook and stir carrots and onions in bacon drippings until crisp-tender, 3-4 minutes. Add tomato paste, garlic, thyme and pepper; cook 1 minute longer., Add stock and wine; increase heat to medium-high. Cook 2 minutes, stirring to loosen browned bits from pan. Stir in butter beans, lentils and bacon. Bring to a boil. Reduce heat; simmer, covered, 5 minutes. Uncover; continue simmering until vegetables are tender, 15-20 minutes. Garnish with thyme sprigs if desired.
Nutrition Facts : Calories 271 calories, Fat 6g fat (2g saturated fat), Cholesterol 9mg cholesterol, Sodium 672mg sodium, Carbohydrate 41g carbohydrate (7g sugars, Fiber 13g fiber), Protein 18g protein. Diabetic Exchanges
HEARTY LENTIL SOUP WITH BACON AND HERBS
Categories Soup/Stew Pork Vegetable Low Fat Wheat/Gluten-Free Lentil Bon Appétit
Yield Serves 6
Number Of Ingredients 11
Steps:
- Combine onion, celery, carrot, bacon and garlic in heavy Dutch oven. Stir over medium-high heat 2 minutes. Reduce heat to medium-low; cover and cook until vegetables are tender, about 7 minutes. Uncover; add 7 cups broth, lentils, thyme and bay leaf and bring to boil. Reduce heat and simmer uncovered until lentils are tender, stirring occasionally, about 45 minutes. Discard thyme sprigs and bay leaf.
- Transfer half of soup to processor; cool slightly. Puree until smooth. Return puree to Dutch oven. (Can be prepared 1 day ahead. Cover and refrigerate.)
- Bring soup to simmer, thinning with more broth, if desired. Season soup to taste with salt and pepper.
- Combine parsley and chives in small bowl. Ladle soup into bowls. Sprinkle parsley mixture over and serve.
LENTIL & BACON SOUP
Blend your storecupboard pulses with cumin, turmeric and garlic to create this robust soup with crispy pancetta topping
Provided by Caroline Hire - Food writer
Categories Lunch, Soup
Time 35m
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large saucepan. Add the onion, 1 pack of pancetta and the carrot. Cook on a low to medium heat for 10 minutes until the onions are soft.
- Add the cumin, turmeric, garlic and chilli and cook for a further 1 - 2 minutes until the aromas are released.
- Pour in 1.25 litres of boiling water, crumble in the stock cubes and add the lentils. Bring to a simmer and cook for 20 mins, stirring occasionally to ensure the lentils aren't sticking.
- Meanwhile, fry the remaining lardons in a small frying pan for about 10 minutes until crispy. You don't need to add any oil as plenty will run from the pancetta.
- Serve the soup with a sprinkle of crispy lardons on top.
Nutrition Facts : Calories 493 calories, Fat 19.1 grams fat, SaturatedFat 6.6 grams saturated fat, Carbohydrate 50.6 grams carbohydrates, Sugar 7.3 grams sugar, Fiber 7.7 grams fiber, Protein 29.5 grams protein, Sodium 1.6 milligram of sodium
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