Mexican Lentil Soup

Ingredients

The soup

• 2 Tbsp olive oil
• 1 ½ cups chopped yellow onion
• 1 ½ cups chopped yellow bell pepper
• 1 ¼ cups peeled and diced carrots
• 1 whole jalapeno, seeds discarded, chopped (optional)
• 1 ½ Tbsp minced garlic
• 7 cups low-sodium vegetable broth
• 2 cans fire roasted tomatoes (14.5 oz each)
• 1 ¼ cups brown lentils, rinsed and picked over
• 1 Tbsp ancho chili powder
• 2 tsp ground cumin
• ½ tsp ground coriander
• to taste salt and freshly ground black pepper
• ½ cup chopped cilantro
• 1 Tbsp fresh lime juice

For serving

• 2 cups tortilla strips or crumbled tortilla chips
• 2 whole avocados, diced
• ½ cup crumbled cotija or Mexican blend shredded cheese

Instructions

Nutrition Facts (estimated)