Mexican Red Lentil Stew with Lime and Cilantro
- Number of Servings: 4
Ingredients
1 cup of dry red lentils 1 tbsp of olive oil1 onion, finely chopped1 cup finely chopped celery1 tbsp minced garlic ( or less, but I like a lot of garlic)1/4 tsp of ground turmeric1 tsp of ground cumin1 tsp of chile powder1 can roasted tomatoes2 cups vegetable broth1 tsp tabasco sauce or any other of your choiceSalt and Pepper to taste1/4 cup Lime juice1/2 cup chopped cilantroOptional: Cut limes and sour cream or vegan sour cream
Instructions:
Put red lentils in a small pot, rinse and drain if needed, then add 2 cups water. Bring to a boil, turn off heat and cover. Let lentils sit in the hot water 30 minutes.
While lentils are cooking in the water, finely chop onions and celery and mince garlic (or you can use minced garlic from a jar like I did.) Heat olive oil in heavy soup pot, add onion and celery and saute for 3-4 minutes, just long enough that vegetables are starting to soften. Add garlic and cook a few minutes more. Add ground turmeric, ground cumin, and chile powder, stir, and cook 1-2 minutes more.
Add diced roasted tomatoes, vegetable broth, and hot sauce. Add lentils after they have soaked for 30 minutes, then let soup simmer for 15-30 minutes (or until lentils are as soft as you'd like them. I simmered it about 25 minutes.)
While soup cooks, wash, dry and finely chop 1/2 - 1 cup fresh cilantro and squeeze limes to get 1/4 cup fresh lime juice. When the lentils are softened as much as you'd like, stir in chopped cilantro and lime juice and cook 5 minutes more.
Serve hot, with additional cut limes to squeeze into the soup. Can top with sour cream or vegan substitute if desired.
Serving Size: 1 cup
Number of Servings: 4
Recipe submitted by SparkPeople user MONI651.
Put red lentils in a small pot, rinse and drain if needed, then add 2 cups water. Bring to a boil, turn off heat and cover. Let lentils sit in the hot water 30 minutes.
While lentils are cooking in the water, finely chop onions and celery and mince garlic (or you can use minced garlic from a jar like I did.) Heat olive oil in heavy soup pot, add onion and celery and saute for 3-4 minutes, just long enough that vegetables are starting to soften. Add garlic and cook a few minutes more. Add ground turmeric, ground cumin, and chile powder, stir, and cook 1-2 minutes more.
Add diced roasted tomatoes, vegetable broth, and hot sauce. Add lentils after they have soaked for 30 minutes, then let soup simmer for 15-30 minutes (or until lentils are as soft as you'd like them. I simmered it about 25 minutes.)
While soup cooks, wash, dry and finely chop 1/2 - 1 cup fresh cilantro and squeeze limes to get 1/4 cup fresh lime juice. When the lentils are softened as much as you'd like, stir in chopped cilantro and lime juice and cook 5 minutes more.
Serve hot, with additional cut limes to squeeze into the soup. Can top with sour cream or vegan substitute if desired.
Serving Size: 1 cup
Number of Servings: 4
Recipe submitted by SparkPeople user MONI651.
Nutritional Info Amount Per Serving
- Calories: 130.7
- Total Fat: 3.9 g
- Cholesterol: 0.0 mg
- Sodium: 575.2 mg
- Total Carbs: 19.2 g
- Dietary Fiber: 5.8 g
- Protein: 5.7 g
Member Reviews