Mexican Lentil Soup

Total time: 30  mins, Servings: 6-8

INGREDIENTS

• 3 tablespoons avocado oil
• 1 ½ cups lentils, rinsed and drained
• 5 cups vegetable broth
• 4 cups water, divided
• ½ medium white onion, roughly chopped
• 3 cloves garlic, peeled
• 3 yukon gold potatoes, peeled, and diced
• 2 celery ribs, diced
• 2 carrots, peeled and diced
• 1 serrano pepper, slit lengthwise
• ¼ bunch cilantro
• 1 bay leaf
• ½ teaspoon salt

Optional: more cilantro and a squeeze of lime juice to garnish

INSTRUCTIONS

1. Heat the oil in a large pot over medium heat. Add the lentils and cook for 1 minute, stirring frequently. Add the broth and 3 cups water. Simmer for 15 minutes.
2. Meanwhile, combine the tomatoes, onion, garlic cloves, and remaining 1 cup of water and blend on high until smooth. 
3. Pour the blended ingredients over the lentils, then add the potatoes and cook for 7 minutes. Add the celery, carrot, serrano, cilantro, bay leaf, and salt, turn the heat down to medium low and cook for 18 to 20 minutes, until the lentils are tender. Taste and add more salt to your liking. 
4. Remove the bay leaf and garnish with more cilantro and a squeeze of lime juice, enjoy!

BENEFITS

Lentils are a small but mighty superfood packed with nutrients! They are an excellent source of plant-based protein, making them a perfect choice for vegetarians and vegans. Rich in dietary fiber, lentils support digestive health and help maintain steady blood sugar levels. They’re also loaded with essential minerals like iron, magnesium, and potassium, which contribute to energy production and heart health.