1/2 Photos of Southwestern Vegetarian Lentil Soup
1 hr 15 mins
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.
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- 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
- 1In a large pot, heat oil, sauté onion, carrot, and jalapeno, until soft, about 10 minutes.
- 2Add garlic and spices and sauté 2 minutes.
- 3Stir in water or broth and scrape any spices that stuck to the pan.
- 4Stir in green chilies and lentils. Bring to a boil, reduce heat, and simmer, covered, for about 40 minutes until lentils are tender.
- 5Uncover and stir in bouillon cubes, if using, and sugar.
- 6Stir in spinach, zucchini, corn and olives. Bring to a boil and cook until zucchini is tender about 5 minutes.
- 7Remove from heat, stir in tomatoes, lime or lemon juice and salt to taste.
- 8Serve with desired toppings.
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Nutritional Facts for Southwestern Vegetarian Lentil Soup
Serving Size: 1 (322 g)
Servings Per Recipe: 8
- Amount Per Serving
- % Daily Value
- Calories 203.3
- Calories from Fat 37
- Total Fat 4.1 g
- Saturated Fat 0.6 g
- Cholesterol 0.0 mg
- Sodium 453.7 mg
- Total Carbohydrate 35.8 g
- Dietary Fiber 11.4 g
- Sugars 7.6 g
- Protein 9.7 g
The following items or measurements are not included:
vegetable bouillon cubes