Wednesday, 18 October 2017

Mexican Lentil Soup


This soup has quickly become one of our favourites! It has great favour and is full of beans and lentils making it the perfect meatless Monday meal!



Ingredients
  • 1 large onion, diced
  • 1 tsp olive oil
  • 1 sweet pepper, diced
  • 1 can green chilies
  • 3 cups broth (chicken or vegetable)
  • 1 (14 oz.) can of crushed tomatoes
  • 1 can black beans, drained and rinsed
  • 1 can pinto beans, drained and rinsed
  • 1 cup corn (fresh, canned or frozen) - I used the whole can
  • 1 cup dried red lentils
  • 1 tsp chili powder
  • 1 tsp garlic powder
  • 1 tsp cumin
  • 1/4 tsp cayenne pepper
  • Serve with a dollop of plain Greek yogurt
Directions
Stove Top
  •  Rinse lentils in a strainer under running water.

  • In a large pot, heat olive oil over medium heat.

  • Saute onions and peppers over medium heat for about 5 minutes.
  • Stir in all other ingredients except yogurt. 


  • Bring to a boil and reduce heat to low. Stirring occasionally simmer for about 20 minutes or until lentils are tender. 
Slow cooker
  • Rinse lentils in a strainer under running water.
  • In a large pot, heat olive oil over medium heat.
  • Saute onions and peppers over medium heat for about 5 minutes.
  • Transfer to slow cooker.
  • Stir in all other ingredients except yogurt. 
  • Cook on low for 7 hours. 
Enjoy!
Shannon RD
Registered Dietitian
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