Mexican Lentil Soup
PREP TIME
15 minutes
COOK TIME
45 minutes
INGREDIENTS
11
Serves: 4
Ingredients
- 1.5 cups1.5 cups1.5 cups Lentils (dried), brown lentils
- 2 cups2 cups2 cups Water
- 3 cups3 cups3 cups Chicken Broth (Low Sodium)
- 5 pieces5 pieces5 pieces Bacon, diced
- 1 whole1 whole1 whole Jalapeño, diced
- 2 cloves2 cloves2 cloves Garlic, minced
- 0.5 whole0.5 whole0.5 whole White Onion, diced
- 1 whole1 whole1 whole Roma Tomato, diced
- 1 cup1 cup1 cup Hot Water
- 2 Tbsp2 Tbsp2 Tbsp Cilantro, chopped
- 1 tsp1 tsp1 tsp Kosher Salt
Process
- Sort through the lentils and pick out any debris or pebbles.
- Place the lentils in a strainer or colander and rinse thoroughly under running water.
- Add lentils to the Instant Pot with 2 cups of water and the chicken broth.
- Place the lid on the Instant Pot and move the valve to seal.
- Pressure cook on high for 12 minutes (if your prefer softer lentils cook them for 15 minutes).
- Allow the pressure to naturally release for 10 minutes.
- Move the pressure release valve from the sealing position to the venting position to release any remaining pressure.
- While the lentils cook, fry the bacon pieces on medium heat until crispy in a medium pot.
- Once the bacon is crispy, add the diced jalapeño, diced white onion, and minced garlic cloves.
- Sauté for 3-5 minutes until the onion and jalapeño are tender and fragrant.
- Add the diced tomato and sauté for another minute.
- Add the cooked lentils with any remaining liquid.
- If needed, add ½ cup to 1 cup of hot water to reach your desired soupy consistency.
- Season with salt, black pepper, and chopped cilantro.
- Let the soup boil for 5 minutes then taste for seasoning, add more salt if needed.
- Ladle into a bowl and serve.
Notes
Stovetop Directions Add the clean lentils, 2 cups of water and 3 cups of chicken broth to a medium pot. Bring the liquid to a rapid boil over medium-high heat, then reduce the heat to a gentle simmer. Cover and simmer for 20-35 minutes until the lentils are soft and tender, but not falling apart. To ensure this, check on them at 20 minutes and if they are not done, check on them every 5 minutes until they are at the right consistency. From here, follow the same directions from frying the bacon, to sautéing the vegetables and assembling the soup listed under the Instant Pot steps. Make this vegetarian by omitting the bacon and replacing the chicken broth with vegetable broth.
Add a Note
My Notes:
About This Recipe
| This is our estimate based on online research. | |
| Calories: | 159 |
| Fat: | 0 g |
| Carbohydrates: | 34 g |
| Protein: | 21 g |
| Cholesterol: | 0 g |
| Sodium: | 389 mg |
| Fiber: | 15 g |
| Sugars: | 3 g |
| Calculated per serving. | |
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