Southwestern Vegetarian Lentil Soup Recipe

Name: Southwestern Vegetarian Lentil Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 white onion, chopped; 1 carrot, peeled and diced; 1 -2 jalapeno pepper, seeded and minced; 3 garlic cloves, minced; 1 tablespoon red chili powder (I used New Mexican); 2 teaspoons paprika (I used smoked Spanish); 2 teaspoons ground cumin; 2 teaspoons dried oregano; 1 teaspoon ground coriander; 2 teaspoons onion powder; 1/8 teaspoon ground black pepper; 8 cups water (add vegetable bouillon at end so the salt does not keep lentils from cooking) or 8 cups vegetable broth (add vegetable bouillon at end so the salt does not keep lentils from cooking); 1 (4 ounce) can diced green chilies, undrained (may use 2 cans); 1 cup brown lentils, picked clean and rinsed; 6 -8 vegetable bouillon cubes (only if using water); 1 tablespoon sugar; 1 cup spinach, chopped (fresh or frozen); 2 zucchini, diced (about 2 cups); 1 (15 ounce) can whole kernel corn, undrained; 1 (2 1/2 ounce) can black olives, drained and sliced; 6 roma tomatoes, chopped- use seeds and juice (about 3 cups); 3 -4 tablespoons fresh lime juice or 3 -4 tablespoons fresh lemon juice; salt, to taste; Optional toppings; sour cream; cheese, shredded; green onion, chopped; cilantro, chopped; hot pepper sauce

Servings: persons

1 tablespoon olive oil
1 white onion, chopped
1 carrot, peeled and diced
1 -2 jalapeno pepper, seeded and minced
3 garlic cloves, minced
1 tablespoon red chili powder (I used New Mexican)
2 teaspoons paprika (I used smoked Spanish)
2 teaspoons ground cumin
2 teaspoons dried oregano
1 teaspoon ground coriander
2 teaspoons onion powder
1/8 teaspoon ground black pepper
8 cups water (add vegetable bouillon at end so the salt does not keep lentils from cooking) or 8 cups vegetable broth (add vegetable bouillon at end so the salt does not keep lentils from cooking)
1 (4 ounce) can diced green chilies, undrained (may use 2 cans)
1 cup brown lentils, picked clean and rinsed
6 -8 vegetable bouillon cubes (only if using water)
1 tablespoon sugar
1 cup spinach, chopped (fresh or frozen)
2 zucchini, diced (about 2 cups)
1 (15 ounce) can whole kernel corn, undrained
1 (2 1/2 ounce) can black olives, drained and sliced
6 roma tomatoes, chopped- use seeds and juice (about 3 cups)
3 -4 tablespoons fresh lime juice or 3 -4 tablespoons fresh lemon juice
salt, to taste
Optional toppings
sour cream
cheese, shredded
green onion, chopped
cilantro, chopped
hot pepper sauce
lime wedge, fresh
tortilla chips

1
In a large pot, heat oil, saute onion, carrot, and jalapeno, until soft, about 10 minutes.
2
Add garlic and spices and saute 2 minutes.
3
Stir in water or broth and scrape any spices that stuck to the pan.
4
Stir in green chilies and lentils. Bring to a boil, reduce heat, and simmer, covered, for about 40 minutes until lentils are tender.
5
Uncover and stir in bouillon cubes, if using, and sugar.
6
Stir in spinach, zucchini, corn and olives. Bring to a boil and cook until zucchini is tender about 5 minutes.
7
Remove from heat, stir in tomatoes, lime or lemon juice and salt to taste.
8
Serve with desired toppings.

376

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 32 ingredients. The key ingredients include: 1 tablespoon olive oil, 1 white onion, chopped, 1 carrot, peeled and diced, 1 -2 jalapeno pepper, seeded and minced, and more.

Yes, Southwestern Vegetarian Lentil Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Southwestern Vegetarian Lentil Soup

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