Mexican Lentil Soup

Ingredients

• 1 Tbsp olive oil
• 1 cup onions, diced
• 1 cup celery, diced
• 1 cup red bell pepper, diced
• 1 tsp garlic, minced
• 1 cup sweet potato, peeled and cut into small cubes
• 2 tsp chili powder
• 2 tsp ground cumin
• 1 tsp ground coriander
• 1 tsp dried oregano
• ½ tsp ground cinnamon
• 3 cups vegetable broth, reduced sodium
• 1 can (14 oz/398 ml) fire-roasted diced tomatoes, with liquid
• 3 Tbsp smoky barbecue sauce
• ½ tsp sea salt
• ½ tsp ground pepper
• 1 can (19 oz/540 ml) lentils, drained and rinsed
• 2-3 Tbsp cilantro, fresh, minced
• For topping: diced avocado and/or Greek yogurt/sour cream

Instructions

1. Heat olive oil in a large soup pot over medium heat. Add onions, celery, bell peppers, and garlic. Cook and stir until vegetables begin to soften, about 5 minutes.
    
2. Add sweet potatoes, chili powder, cumin, coriander, oregano, and cinnamon. Mix well. Add broth, tomatoes and their liquid, barbecue sauce, salt and pepper/ Bring soup to a boil. Reduce heat to low, cover and simmer for 20 minutes. Stir in the lentils and simmer for 5 more minutes.
    
3. Remove soup from heat. Using an immersion blender, puree about half the soup, using quick pulses, so it’s a bit lumpy, but appears thicker (see photo). Stir in cilantro. Serve with diced avocado and/or Greek yogurt/sour cream.
    

Yield: about 7 cups

Serving size: 1 cup