Mexican Lentil Soup ( Vegan)

This delicious aromatic creamy lentil soup is rich in fresh garlic, ground cumin, and chopped cilantro-all the tasty Mexican spices. Cooked with diced tomatoes, sliced red peppers and hot pepper ( if you choose), and some fresh lemon juice, the lentils create a soup that is extremely satisfying and flavorful.

Talk about clean eating- garlic, cumin, and cilantro are full of powerful antioxidants and the soup is full of health giving colorful vegetables and protein/fiber rich lentils. Just real food that is good for you.

It's easy to make too. Lentils cook up somewhat quickly, so you can prep and cook this delicious soup in just under an hour. The hearty soup makes a lovely presentation whether you plan to serve it to your family or to company as a meal starter, and it freezes well too. So, if you are just two people, make a pot and freeze the rest for another night. ( It's always fun to have something you can just pull out of the freezer)

I decided to use my immersion blender to blend the soup lightly just before serving it. The light blending made all the difference, so don't skip that step! And make sure to add lot's of freshly chopped cilantro to each bowl. Personally , I do not like hot chili peppers BUT you might, so add it if you like! What a soup!! Enjoy

This soup would go great with my Homemade Mango Salsa or my Vegan Avocado Caprese Appetizer

Do you eat soup in the summer?

I do . In fact, I eat soup all year round any time of the day.

But if you don't , just pin the recipe for the fall when you might be ready for a nice bowl of delicious hot soup!

This naturally gluten free soup is also vegan and can be made into a full meal by adding a 1/4 cup of cooked brown rice or 1/4 cup of cooked quinoa to each bowl ( Although it doesn't need it) .

A piece of garlic dropped into the bowl and it's in all the photos!!!

Author: Judee Algazi from Gluten Free A-Z Blog

Prep Time: 10-15 minutes

Cook Time 45 minutes

Serves : 8 bowl size portions

Ingredients:

Directions:

In a large wide soup pot, saute the onions and red peppers in the oil for two minutes ( stirring). Add the garlic and lentils and saute an additional minute. Next add the can of diced tomatoes, water, broth, and 2 teaspoons of the cumin. Bring to a boil and then turn down to a simmer and cook until lentils begin to soften about 1/2 hour. Then add the lemon juice and cilantro, stir and taste. If you love cumin, add the additional 2 teaspoons of ground cumin if desired. Continue to cook for another 10-15 minutes. Turn off soup. Using an immersion blender, place in soup and blend lightly. Serve and top with freshly chopped cilantro in each bowl.

My Notes: Each individual bowl can be topped with a dollop of Greek yogurt or sour cream, some shredded cheddar cheese, or extra lemon juice ..or add some GF corn tortilla strips for a Mexican tortilla lentil soup. We enjoyed our soup vegan and just added chopped cilantro and a touch of extra lemon juice.. This soup freezes well too. Blend before freezing.