Mexican Lentil Soup (Vegetarian Version)

This vegetarian version of lentil soup retains all the traditional Mexican flavors and skips the meat

📝 Ingredients

• 1.5 cups lentils
• 1 ancho chili pepper
• 1 jalapeno
• 1/2 white onion
• 2 cloves garlic
• 1 teaspoon cumin
• 4-5 cups of stock
• salt to taste

👨‍🍳 Instructions

1. 1Soak the lentils in cold water to wash away any debris
2. 2Remove the stems and seeds from the ancho pepper
3. 3Roast the ancho for 1-2 minutes
4. 4Grind ancho into a fine powder
5. 5Dice up 1/2 white onion and 1/2 jalapeno (use 1/4 jalapeno for less heat)
6. 6Saute onion and jalapeno in a dollop of oil until tender
7. 7Add diced garlic, ancho powder and cumin to the skillet and saute for a minute or so
8. 8Add the drained lentils and (warmed up) stock, stir well
9. 9Bring to a boil and then simmer for 20-30 minutes
10. 10Add an additional cup of stock/water if the lentils soak up all the liquid and are still a bit crunchy
11. 11Salt to taste
12. 12Garnish with cilantro