Mexican Lentil Soup

🥘 Ingredients

• Russet potato
  1 large
• carrot
  1 large
• celery
  3 stalks
• chipotle chiles in adobo
  2
• cilantro
• cumin
  1 Tbsp
• diced tomatoes
  1 15-oz can
• garlic
  3 cloves
• lentils
  3 c
• lime wedges
• olive oil
  1 Tbsp
• onion
  1 medium
• oregano
  1 tsp
• pepper
  1 tsp
• salt
  1 tsp
• vegetable broth
  10 c

🍳 Cookware

• large saucepan

1. 1

   Heat large saucepan over medium-high heat. Add olive oil and sauté carrot , onion , and celery , and garlic for 5 to ⏱️ 7 minutes .

   olive oil: 1 Tbsp, carrot: 1 large, onion: 1 medium, celery: 3 stalks, garlic: 3 cloves
2. 2

   Add cumin , oregano , salt , and pepper .

   cumin: 1 Tbsp, oregano: 1 tsp, salt: 1 tsp, pepper: 1 tsp
3. 3

   Stir, then add chipotle chiles in adobo and sauté for ⏱️ 2 minutes .

   chipotle chiles in adobo: 2
4. 4

   Add lentils , Russet potato , and diced tomatoes in their juice.

   lentils: 3 c, Russet potato: 1 large, diced tomatoes: 1 15-oz can
5. 5

   Pour in vegetable broth and bring to a boil. Reduce heat to a simmer and cook, covered, for 30 to ⏱️ 45 minutes .

   vegetable broth: 10 c
6. 6

   Serve with cilantro and lime wedges .

   cilantro, lime wedges
7. 7

   Can serve over rice, if desired.