Mexican Lentil Soup
1 cup chopped bell pepper
1⁄2 teaspoon garlic powder or 2 cloves of garlic, minced
2 teaspoons vegetable oil
1 cup dried lentils, rinsed
3 Tablespoons chili powder
1 teaspoon dried cilantro or oregano (optional)
5 teaspoons bouillon (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.
10 minutesCooking time:
6 cupsNutrition Facts: View Label
Last updated: 08/27/20