Mexican Lentil Soup
Yield
6 servingsPrep
15 minCook
65 minReady
80 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | cups |
chicken broth
non-fat |
|
| 3 | cups |
water
|
|
| 2 | cups |
lentils
|
|
| 4 | each |
bay leaves
|
*
|
| ¼ | cup |
garlic cloves
chopped |
|
| 1 ½ | cups |
celery
chopped |
|
| 1 ½ | cups |
carrots
chopped |
|
| 1 ½ | cups |
salsa
green chili |
|
| 1 | large |
white onion
chopped |
|
| 1 | cup |
ham
chopped |
*
|
| 2 | tablespoons |
basil
freshly chopped |
|
| ½ | teaspoon |
black pepper
freshly ground |
|
| ¼ | cup |
cornmeal
yellow |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | l |
chicken broth
non-fat |
|
| 7.1E+2 | ml |
water
|
|
| 473 | ml |
lentils
|
|
| 4 | each |
bay leaves
|
*
|
| 59 | ml |
garlic cloves
chopped |
|
| 355 | ml |
celery
chopped |
|
| 355 | ml |
carrots
chopped |
|
| 355 | ml |
salsa
green chili |
|
| 1 | large |
white onion
chopped |
|
| 237 | ml |
ham
chopped |
*
|
| 3E+1 | ml |
basil
freshly chopped |
|
| 2.5 | ml |
black pepper
freshly ground |
|
| 59 | ml |
cornmeal
yellow |
|
Directions
Bring three cups broth and three cups water to a boil in a large pot.
Add lentils, bay leaves, and garlic.
Reduce heat, cover, and simmer for 20 minutes.
Add remaining ingredients except corn meal and the reserve broth.
Bring to a boil, reduce heat and simmer covered for 30 minutes.
Stir in corn meal and cook an ad ditional 15 minutes or until vegetables are tender but not overcooked.
Remove from heat and allow to cool.
Purée the mixture in batches.
Heat reserve stock and stir in puree.
Serve in warmed soup bowls and garnish with a dollop of sour cream and sprigs of cilantro.
The soup will thicken as it cools because of the cornmeal.
When reheated it returns to its original consistency.
Additional broth or water ca be added to achieve desired thickness.
