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Preparation Time: 30 minutes
1½ cups uncooked lentils
6 cups water
½ teaspoon black pepper
½ teaspoon cumin
½ teaspoon oregano
2 bay leaves
4 oz can diced green chilies, undrained
1 medium red bell pepper, chopped
1 medium carrot, diced
¼ cup lime juice
1 tablespoon olive oil
1. Place first 6 ingredients in large pot. Bring to a boil and simmer until lentils are tender, about 20 minutes.
2. Remove 1 cup of lentils and puree with green chilies in blender. Add back to the soup.
3. Add bell peppers and carrots and cook until the vegetables are tender.
4. Discard bay leaves before serving; serve with lime juice and olive oil.
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