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Nutritional Info
  • Servings Per Recipe: 9
  • Amount Per Serving
  • Calories: 53.0
  • Total Fat: 0.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 29.2 mg
  • Total Carbs: 10.5 g
  • Dietary Fiber: 2.9 g
  • Protein: 3.0 g

View full nutritional breakdown of Mexican Lentil Soup with Roasted Garlic and Chiles calories by ingredient
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Mexican Lentil Soup with Roasted Garlic and Chiles

Submitted by: NOIRPRNCESS
Mexican Lentil Soup with Roasted Garlic and Chiles

Introduction

My favorite soup which is delicious and low fat. My favorite soup which is delicious and low fat.
Number of Servings: 9

Ingredients

    1 cup lentils
    6 cups cold water
    1 bay leaf
    2 fresh sage leaves
    1 fresh oregano sprig
    1 head garlic
    2 tbs. light olive oil
    12 oz. canned tomatoes with juice
    1 red onion, diced
    salt
    1 tsp. cumin seed, toasted and ground
    1/2 tsp. dried oregano, toasted
    1 small carrot, diced
    1 small red bell pepper, diced
    2 tbs. ancho chili purée (instructions below)
    1/2 tsp. chipotle purée (instructions below)
    1 tbs. chopped cilantro
    1 tbs. chopped fresh oregano

Directions

Place lentils in a soup pot with the water, the bay leaf, sage, and oregano. Bring the water to a boil, reduce the heat, and cook, uncovered, at a gentle boil for 15 to 20 minutes, until the lentils are tender. Remove the herbs.

While the lentils are cooking, preheat the oven to 350˚F. Rub the head of garlic with a little oil, place it on a baking sheet, and roast for about 30 minutes, until soft. When the garlic has cooled, slice of the top of the head and squeeze the garlic out of its skin. Purée with the tomatoes in a blender or a food processor and set aside.

Heat the remaining oil in a large saucepan. Add the onion, 1/2 teaspoon salt, the cumin, and the dried oregano; sauté over medium heat until the onion is soft, about 7 to 8 minutes. Add the carrot and peppers and sauté until tender, about 5 minutes. Add the chili purées, the puréed tomatoes, and 1 teaspoon salt; simmer for 10 minutes.

Combine the beans and their broth with the vegetables, cover, and cook over low heat for 30 minutes. Add salt to taste. For more spice, add ancho or chipotle purée to taste. Sprinkle in the fresh cilantro and oregano just before serving.

Makes 8 to 9 cups.

Note: to make chipotle purée blend the ingredients from a can of chipotle peppers (in adobo sauce) in a blender or food processor. This purée will keep indefinitely when placed in a jar and kept in the refrigerator. To make ancho chili purée place a couple de-stemmed and de-seeded dried ancho chilies in a bowl and cover them with hot water, allowing them to soak for 15-20 minutes. Place the peppers in a blender or food processor and purée them. Both canned chipotle peppers and dried ancho chilies can be found in Mexican and Latin American specialty stores.

Number of Servings: 9

Recipe submitted by SparkPeople user NOIRPRNCESS.






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