Prep Time: 5 minutes | Cook Time: 25 minutes
One thing you should know about me is I would come in first place in the procrastination contest. It’s a curse, not a blessing but I am who I am. Because of that, I need multiple meals in my back pocket to whip out when it’s 6pm and I forgot I was supposed to feed 2.5 other humans. Mexican lentil soup is our number one. It’s one pot filled with loads of nourishing ingredients & tastes like your great great grandmothers secret recipe.
Recipe:
1 tbsp olive oil
1 small red onion
2 bell peppers (diced)
2 cloves minced garlic
1 small jalapeno (or 1/4c pickled jalapenos)
1-2 tsp chili powder
1-2 tsp cumin
¼ tsp cayenne
⅔ c green lentils
1 can fire roasted tomatoes
1 can black beans (drained and rinsed)
1 can pinto beans (drained and rinsed)
1 cup frozen sweet corn
2 cups water
2 tsp vegetable bouillon (or sub water for 2 cups vegetable broth)
1/4 c coconut cream (from can!)
If you’re making this in the instant pot, start by turning on the saute function for 5 minutes and add in oil, onion, diced peppers, and garlic. Once onions are translucent add in spices until fragrant. Then, combine the rest of the ingredients except for the coconut cream. Cook on high pressure for 15 minutes and let it naturally release for 5 minutes.
Pour half of the mixture into a high speed blender and blend until well combined. This will help thicken your soup. Stir in coconut cream, top with cilantro, avocado & limes and enjoy. Also pairs great with rice!
Feel free to make this in a slow cooker and cook on low for 6-8 hours and don’t worry about sauteing the vegetables beforehand. Follow the same steps for blending.
If you’re making this on the stovetop, you can saute the veggies in the pot beforehand and add in the remaining ingredients. Bring to a boil and then let it simmer for 1 hour. Follow the same steps for blending. Freeze up to 3 months in an airtight container.
Be sure to tag @emilyloutz if you make it so I can share your creations!