Red lentil mexican soup with lime

By polloazul

Ingredients

• 1 c red lentils, rinsed
• 1 T oil
• 1/2 onion, diced
• 2 cloves garlic, minced
• 1 celery stalk, diced
• 1 sweet red pepper, diced
• 2 t chili powder
• 1/4 t chipotle powder
• salt & pepper
• 1 14oz can of fire-roasted diced tomatoes
• 3 c vegetable stock (homemade if you have it)
• a few splashes of your favorite hot sauce
• juice of 1-2 limes
• 1 c chopped parsley or cilantro
• avocado, diced (optional)

Preparation

Step 1

dd rinsed lentils to a small pot and cover with water. Cover pot and bring to a boil. Remove from heat leaving cover on pot. Set aside.

In a large pot, heat oil over medium-high heat and saute onions, garlic, celery, and red pepper. Let things soften and add in the spices, and tomatoes. Dump in the whole pot of lentils along with the vegetable stock. Stir everything well, cover and let simmer for 15 minutes. Stir in the lime juice and the parsley or cilantro. Pour into bowls and garnish with diced avocado, if using. Makes 4-6 servings.