Ingredients and Weight:
- 1 Tbsp olive oil
- 1 medium yellow onion, chopped (1 cup)
- 2 cloves garlic, minced
- 1 jalapeño pepper, minced (remove seeds for less heat)
- 2 carrots, peeled and chopped (1 cup)
- 2 celery stalks, chopped (1 cup)
- 1 cup dried red lentils, rinsed and sorted
- 1 (28 ounce) can crushed tomatoes
- 4 cups chicken broth
- 1 cup water
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1/2 teaspoon salt, or more to taste
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup chopped fresh cilantro
Preparation Time:
15 minutes
Cooking Time:
30 minutes
Difficulty Level:
1 (Simple)
Preparation Method Steps:
- Heat oil in a large pot or Dutch oven over medium heat.
- Add onions, garlic, jalapeño, carrots, and celery and cook until softened, about 5 minutes.
- Stir in lentils, tomatoes, broth, water, cumin, oregano, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes, or until lentils are tender.
- Remove from heat and stir in cilantro.
Nutritional Information:
Per serving (1 cup):
- Calories: 210
- Fat: 6g
- Saturated Fat: 1g
- Sodium: 600mg
- Carbohydrates: 35g
- Fiber: 10g
- Protein: 10g
Dish Characteristics:
- Spicy and flavorful
- Hearty and filling
- Perfect for a cold day
- Vegetarian
User Comments:
- "This soup is absolutely delicious! The perfect balance of spice and flavor."
- "I love the addition of lentils, which adds a nice texture and makes the soup extra filling."
- "This is my go-to recipe for a quick and easy weeknight dinner."
- "The soup is great for meal prep and leftovers reheat well."
Special Precautions and Tips:
- If you don't have jalapeños on hand, you can substitute another type of chili pepper, such as cayenne or serrano.
- Add more or less jalapeño according to your desired level of heat.
- If you don't have time to simmer the soup for the full 20-25 minutes, you can reduce the cooking time to 15-20 minutes. The lentils will not be as tender, but they will still be cooked through.
