Mexican Red Lentil Stew with Lime and Cilantro

Mexican Red Lentil Stew with Lime and Cilantro

4.8 of 5 (4)
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Nutritional Info
  • Servings Per Recipe: 4
  • 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

View full nutritional breakdown of Mexican Red Lentil Stew with Lime and Cilantro calories by ingredient
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Introduction

Yummy. Found on KalynsKitchen.com Yummy. Found on KalynsKitchen.com
Number of Servings: 4

Ingredients

    1 cup of dry red lentils
    1 tbsp of olive oil
    1 onion, finely chopped
    1 cup finely chopped celery
    1 tbsp minced garlic ( or less, but I like a lot of garlic)
    1/4 tsp of ground turmeric
    1 tsp of ground cumin
    1 tsp of chile powder
    1 can roasted tomatoes
    2 cups vegetable broth
    1 tsp tabasco sauce or any other of your choice
    Salt and Pepper to taste
    1/4 cup Lime juice
    1/2 cup chopped cilantro
    Optional: Cut limes and sour cream or vegan sour cream

Directions

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.

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  • Must make it. - 8/27/19

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  • Very Good
    This looks amazing - 8/14/19

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  • This is awesome - 7/28/19

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  • Great recipe - 7/16/19

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  • Red lentils mush up unlike brown lentils. It makes a great base! - 4/23/19

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