How To make Mexican Lentil Soup
6 cups nonfat chicken broth
3 cups water
2 cups lentils
4 bay leaves
1/4 cup garlic cloves
chopped
1 1/2 cups celery :
chopped
1 1/2 cups carrots chopped
1 1/2 cups salsa :
green chili
1 large white onion chopped
1 cup ham :
chopped
2 tablespoons basil fresh chopped
1/2 teaspoon black pepper :
freshly ground
1/4 cup yellow cornmeal
Bring three cups broth and three cups water to a boil in a large pot. Add lenti ls, bay leaves, and garlic. Reduce heat, cover, and simmer for 20 minutes. Add remaining ingredients except corn meal and the reserve broth. Bring to a boil, reduce heat and simmer covered for 30 minutes. Stir in corn meal and cook an ad ditional 15 minutes or until vegetables are tender but not overcooked. Remove f rom heat and allow to cool.
Puree the mixture in batches. Heat reserve stock and stir in puree. Serve in wa rmed soup bowls and garnish with a dollop of sour cream (Sour King) and sprigs of cilantro.
The soup will thicken as it cools because of the corn meal. When reheated it re turns to its original consistency. Additional broth or water ca be added to ach ieve desired thickness.
How To make Mexican Lentil Soup's Videos
Sopa de Lentejas Spanish Lentil Soup with Vegetables
Sopa de lentejas is a Spanish lentil soup with vegetables that's delicious and full of nutrients. Perfect for the cold season, this is a naturally vegan lentil soup the entire family is bound to fall in love with.
Full recipe at:
QUICK and EASY Lentil Soup Recipe
hi all! today’s video is this quick and east lentil soup! it’s really yummy! i hope you try it out! i like to eat a bowl of this with some avocado toast on the side! makes for a really hearty warm and cozy lunch :)
write me something in the comments section below — let’s chat! :)
r e c i p e
1 cup lentils
2 tbsp oil
1 medium carrot
1/4 onion (use a little piece of this for the tomato purée)
1 celery stalk
4 cups water
1 tomato
1 garlic clove
1/2 a jalapeño (optional)
1 teaspoon chicken bouillon
salt to taste
sprinkle of marjoram (optional)
this recipe yields about 4 servings -- just double up on the ingredients if you want to make a large pot :)
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Mexican Lentil Soup (Sopa De Lentejas)
This is the best traditional Mexican Lentil Soup made with bacon for seriously intense flavor! Give it a go this fall/winter! (see list of ingredients below)
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Ingredients:
3 bacon strips (Optional. Use 1 tablespoon of avocado or grape seed oil instead)
1/2 small onion, diced in small squares
2 medium carrots, diced in small squares
1 celery stick, diced in small squares
1 garlic clove, minced
5 cups vegetable or chicken stock, heated up
2 roma tomatoes, diced in small squares
1 cup dry lentils, rinsed and dried
1 chicken bullion cube
1/2 teaspoon fresh ground pepper
1/2 teaspoon kosher salt
1/4 cup cilantro, chopped
How To Make lentejas! Easy Mexican lentils Recipe!
Homemade Lentil Soup Recipe
This delicious Lentil soup recipe is jam-packed with spices and caramelized vegetables to bring about an incredibly flavorful soup. This is one of the easiest-to-make most nutritious soups on my website and the taste is beyond amazing.
Lentils are a legume that is indigenous to the Mediterranean and Middle Eastern Countries. They are seeds of a plant that are jam packed with fiber, potassium and protein and make for a great meat replacement.
Since lentils are starchy, earthy in flavor, and can be on the bland side, there are many ways to make them flavorful including by adding them into soup. When other ingredients are introduced that compliment lentils like onions, garlic, spices, and lemon, the taste is out of this world.
There are many variations of lentil soup depending on where you live so do not be surprised if you see different ingredients in it. My version is much more of a Middle Eastern Lebanese style.
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Ingredients for this recipe:
• 2 tablespoons olive oil, ghee, or clarified butter
• 2 peeled and medium diced yellow onions
• 2 peeled and medium diced carrots
• 2 peeled and medium diced ribs of celery
• 3 finely minced cloves of garlic
• 1 ½ teaspoons ground cumin
• 1 teaspoon ground coriander
• 3 cups green lentils, rinsed
• 1 large peeled and medium diced potato
• 2 bay leaves
• 9 cups chicken stock
• juice of 1 lemon
• salt and pepper to taste
Sopa de Lentejas- Mexican lentil soup with lentils, potato, and cilantro.
Mexican Lentil Soup is a simple soup of lentils, potatoes, and cilantro.
Printable Recipe Here:
Ingredients
1 Cup Dried Lentils Washed well
4 Cups Chicken Broth or Vegetable Stock for Vegan
2 Roma Tomatoes Halved
1 Cup Water
1/2 White Onion Cut into quarters
1 Garlic Clove
1 Large Russet Potato, Peeled and Diced to even small chunks
Handful of cilantro with stems (the whole piece of cilantro).
Salt and Pepper to taste
Instructions
Rinse dried lentils well and place in a medium pot with a lid and 4 cups of chicken or vegetable broth. Bring to a boil and reduce heat to medium for a gently simmer.
While lentils are cooking place Tomatoes, Onion, Garlic, and water or broth in a blender. Blend till smooth.
After 10 minutes of the lentils simmering, add the pureed tomato sauce, the diced potatoes, and cilantro. Bring the heat back to a gentle boil, cover and cook for an additional 15 minutes. Check the lentils, once they are soft the soup is done.
You can remove the cooked cilantro stems if you like, but I leave them in.
Serve the lentil soup with more cilantro on top, and a few squeezes of lime.
#sopadelentejas #lentilsoup #mexicanlentilsoup
Try these other Mexican Soups:
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