Mexican Lentil Soup
2 cupsonion, chopped
1 cupbell pepper, chopped
1⁄2 teaspoongarlic powder or 2 cloves of garlic, minced
1 cupdried lentils, rinsed
3 Tablespoonschili powder
2 teaspoonsground cumin
1 teaspoondried cilantro or oregano (optional)
5 teaspoonsbouillon (chicken, beef, or vegetable)
- In a large saucepan or skillet, sauté the onion, bell peppers and garlic in oil until tender, about 3 minutes.
- Add lentils, spices, water and bouillon. Stir. Bring to a boil. Reduce heat, cover and simmer for 30-35 minutes or until the lentils are as soft as you like. Serve hot.
- Refrigerate leftovers within 2 hours.
Last updated: 11/30/17