Ingredients

The following ingredients have 6 Servings
  • 2 Tbsp olive oil
  • 1 1/2 cups chopped yellow onion ((1 medium))
  • 1 1/2 cups chopped yellow bell pepper ((1 medium))
  • 1 1/4 cups peeled and diced carrots ((2 medium))
  • 1 jalapeno, (seeds discarded, chopped (optional))
  • 1 1/2 Tbsp minced garlic ((4 cloves))
  • 7 cups low-sodium vegetable broth, (then more as desired)
  • 2 (14.5 oz) cans fire roasted tomatoes
  • 1 1/4 cups brown lentils, (rinsed and picked over)
  • 1 Tbsp ancho chili powder
  • 2 tsp ground cumin
  • 1/2 tsp ground coriander
  • Salt and freshly ground black pepper
  • 1/2 cup chopped cilantro
  • 1 Tbsp fresh lime juice
  • 2 cups Tortilla strips or crumbled tortilla chips
  • 2 avocados, (diced )
  • 1/2 cup Crumbled cotija or Mexican blend shredded cheese

Instruction

  • Heat olive oil in a large pot over medium-high heat. Add in onion, bell pepper, carrots and jalapeno and saute 2 minutes. 
  • Add garlic and saute 2 minutes longer. Stir in broth, tomatoes, lentils, chili powder, cumin, and coriander and season with salt and pepper to taste. 
  • Bring mixture to a boil then reduce heat to low and simmer, stirring just a few times throughout cooking, until lentils are tender, about 45 minutes. 
  • Stir in cilantro and lime juice. Serve warm topping each serving with tortilla strips, avocados and cotija cheese. 
  • Recipe source: Cooking Classy