SOUTHWESTERN VEGETARIAN LENTIL SOUP

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Southwestern Vegetarian Lentil Soup image

Do you enjoy Southwest flavors? Do you enjoy healthy cooking? Then this soup is for you! This hearty, flavorful soup will warm you up on a cold dreary day. It has similar flavors to chicken tortilla soup. Great as a gift too, for anyone who enjoys southwest flavors or someone who is Vegetarian. Bring it over with toppings for an extra special treat. You could also eat this over cooked brown rice.

Provided by @MakeItYours

Number Of Ingredients 31

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
sour cream
cheese, shredded
green onion, chopped
cilantro, chopped
hot pepper sauce
lime wedge, fresh
tortilla chips

Steps:

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

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