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Mexican lentil soup with carrots and cilantro served with lime and tortillas

Sopa de Lentejas

Anahi
A comforting Mexican lentil soup with tomatoes, carrots, garlic and a squeeze of lime.
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings 6 servings

Ingredients
  

  • 1 cup dried brown lentils rinsed
  • 3 medium Roma tomatoes quartered
  • 1 medium white onion divided
  • 3 cloves garlic peeled
  • 6 cups low-sodium vegetable broth divided
  • 1 tablespoon olive oil
  • 2 medium carrots diced
  • ½ teaspoon ground cumin
  • 1 bay leaf
  • 1 teaspoon kosher salt or to taste
  • ¼ teaspoon black pepper
  • 2 tablespoons chopped fresh cilantro
  • Lime wedges for serving

Instructions
 

  • Blend the tomatoes, half the onion, garlic, and 1 cup broth until smooth. Finely dice the remaining onion.
  • Heat the oil in a soup pot over medium heat. Cook diced onion and carrots for 5 minutes, stirring, until beginning to soften.
  • Add the tomato mixture and cook for 5 minutes, stirring occasionally. Add lentils, remaining 5 cups broth, cumin, bay leaf, salt, and pepper.
  • Bring to a boil, then reduce to a gentle simmer. Partially cover and cook 30 to 40 minutes until the lentils are tender, adding broth or water if needed. Discard the bay leaf.
  • Taste and adjust seasoning. Stir in cilantro and serve with lime wedges.