Description
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.
Ingredients
- 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
- salt
- greek yogurt or sour cream, fresh cilantro, and avocado for garnishing
Instructions
- 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.