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