Mexican Red Lentil Soup has all the flavor of a good chili recipe, but it's a meatless soup you'll really love, with enough for 7 helpings!
- 2 cups dry red lentils
- 1 Tablespoon olive oil
- 1 medium yellow onion peeled, diced
- 4 stalks celery diced
- 4 cloves garlic minced
- 29 ounces canned fire-roasted diced tomatoes =two 14.5 ounce cans
- ½ Tablespoon chili powder
- 1 teaspoon ground cumin
- ½ teaspoon ground turmeric
- 4 cups vegetable broth
- 6-8 dashes Tabasco sauce or other hot sauce + more if heat desired!
- 1 medium lime (juice of)
- ½ cup chopped cilantro stems removed
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Put lentils in a large pot (one with a lid). Cover completely with water. Stir or swirl them around in water; tightly cover pan with lid; drain water out. Repeat 1-2 more times until water is fairly clear.
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Add 4 cups water to pan with lentils; cover pan. Turn heat to HIGH; let water come to a boil. Once boiling, turn off heat. Keeping lid on, let lentils rest 20 minutes, undisturbed.
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Place large soup pot on stovetop; add olive oil. Heat oil on medium-low; add diced onions and minced garlic. Cook, stirring often, until onions are tender, then add celery; stir to combine. Cook 2-3 minutes until celery becomes tender.
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Add tomatoes, chili powder, turmeric, ground cumin and hot sauce into pot; stir until combined. NOTE: For hot sauce I use Tabasco sauce, and use between 6-8 dashes; if you like it HOT, add 10-15 dashes.
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Drain any remaining cooking water off lentils, then add lentils to soup pot. Stir in vegetable broth, until combined. Let soup simmer (uncovered) on medium-low heat for 15 minutes.
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Stir in chopped cilantro (discarding stems), and juice of one lime. Taste the soup. Add salt or more hot sauce, if desired.
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This soup will yield about 7 servings total. Ladle 1½ cups soup per serving into bowls. Serve hot... and enjoy!