Mexican Vegetable Soup with Lentils and Rice
It’s no secret, that I love Mexican food. It’s my favorite cuisine, hands down. This soup isn’t Mexican per say, but it does have many of my favorite flavors of Mexican cooking and it’s a hearty and healthy soup recipe. A win/win if you ask me.
Cinco de Mayo is tomorrow– which I’ll be celebrating by eating too much guacamole and a margarita or two. Truth to be told, this isn’t something I’d serve on such a special holiday (Cinco de Mayo is right up there with Thanksgiving for me) but it’s a great way to use up any leftover ingredients you might have if you’re making anything special for the big day. I think I’ve written about my love for soup before but I’ll profess it again: I LOVE SOUP. It’s the ultimate comfort food and I love that the flavor only gets better as it sits a day or two in the fridge.
I made way to much rice last week for some stir-fry and had quite a bit leftover. I made some mighty tasty stuffed peppers with some of the rice but still had more to use up. I looked in the fridge to see what I could come up with. I had a few ears of fresh corn that I over zealously bought at Whole Foods last week and a jalapeno that was on it’s way out. I pulled out some more vegetables, a can of lentils and 45 minutes later, lunch was served. This soup makes the perfect lunch or light dinner. It’s super healthy but don’t be fooled- it’s full of flavor and deliciousness! Lentils are packed with fiber and protein, brown rice is my favorite whole grain, and this soup is loaded with fresh vegetables. You won’t have to feel guilty about wanting a second bowl!
This vegetarian soup full of Mexican (my favorite!) flavors gets a little girth from the lentils and rice. It’s perfect to warm your belly on a cold winters night. Serve with quesadillas or corn chips and guacamole on the side.
- 3 tablespoons olive oil
- 1 small white onion, diced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 jalapeno, seeded, minced
- 2 cloves garlic, minced
- 1 tablespoon dried oregano
- 1 teaspoon dried cumin
- 1– 28 oz can diced tomatoes
- 1 teaspoon worcestershire sauce
- 1 quart vegetable or chicken stock
- 1 cup cooked lentils
- 2 ears corn, kernels removed
- 1 cup cooked brown rice
- Juice of two limes
- greek yogurt or sour cream, fresh cilantro, and avocado for garnishing
- In a large stock pot, heat olive oil over medium heat.
- Add white onion, carrots, and celery. Saute until soft about 5 minutes.
- Add jalapeno, garlic, dried oregano, and cumin. Cook for an additional 2 minutes.
- Add diced tomatoes with their juices, worcestershire sauce, and chicken stock. Bring to a simmer and cook 20 minutes.
- Add lentils, corn, and rice. Cook for 3-5 minutes just to heat lentil and rice through.
- Add lime juice and season with salt.
- Garnish with cilantro, diced avocado, and a scoop of sour cream or greek yogurt.