Español

Print Recipe Color

Ingredients

2 teaspoons vegetable oil
2 cups chopped onion
1 cup chopped bell pepper
½ teaspoon garlic powder or 2 cloves of garlic, minced
1 cup dried lentils, rinsed
3 Tablespoons chili powder
2 teaspoons cumin
1 teaspoon dried cilantro or oregano (optional)
5 cups low-sodium broth (any type)

Directions

  1. Wash hands with soap and water.
  2. In a large sauce pan or soup pot, heat oil over medium-high heat. Add onion and bell pepper. Cook until tender, about 3 minutes.
  3. Add lentils, spices and broth.  Stir and bring to a boil.  Reduce heat, cover and simmer for 30 to 35 minutes or until the lentils are as soft as you like.  Serve hot.
  4. Refrigerate leftovers within 2 hours.

Paid for in part by Oregon SNAP. OSU Extension Service prohibits discrimination in all its programs, services, activities and materials. This institution is an Equal Opportunity Provider and Employer.       

print smallerlarger
Makes:
6 cups
Prep time:
10 minutes
Cooking time:
30 minutes
Photo of Mexican Lentil Soup
Hide nutrition box
Hide recipe notes
Photo of Nutrition Facts of Mexican Lentil Soup