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| DESCRIPTION | SERVINGS: |
This Mexican lentil soup is sort of a cross between vegan chili. So delicious during the cold winter months.
INGREDIENTS
- 1 yellow onion chopped
- 1 cup Cilantro
- 2 roma tomatoes chopped
- 2 Cloves garlic minced
- 2 tablespoons taco seasoning (or see recipe for home-made taco seasoning in the notes)
- 6 cups Vegetable Broth
- 1 jalepenos
- 1 cup green onion (for garnish)
- 1 cup Cilantro (for garnish)
- 1 Avocado (for garnish)
- 1 Lime (for garnish)
- 2 cups Red Lentils
INSTRUCTIONS
- Dice onion, garlic, jalapeño and tomato and water sauce in a large stock pot over medium high heat for 5-10 minutes or until fragrant.
- Add 1 cup loose leaf cilantro leaves, chopped
- stir in taco seasoning
- Pour in lentils and vegetable broth
- Bring to a boil and then simmer for 25 minutes or until lentils are soft
- Serve hot. Garnish with cilantro, green onion, fresh-squeezed lime juice, and avocado.
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