We’re nearing the time of year when I’ll stop making soup on a regularly basis, but I’m going to continue my tradition of making a big pot of soup on Sunday night for as long as I can. I love starting the week with plenty of leftovers to take to work for lunch. I’ve been trying to cook with lentils more recently since they’re a great protein source. Tex-Mex style dishes are always some of my favorites, and this soup didn’t disappoint at all. The prep work for this soup simply involves chopping some veggies and tossing them in a pot to simmer while the flavors develop.

Since the soup is light and broth based, it’s a great vessel for some delicious toppings. I liked serving it with a generous scoop of Organic Valley Sour Cream, some crushed tortilla chips, sliced avocado, and a sprinkling of Organic Valley Mexican Shredded Cheese.

Southwestern Lentil Soup
Southwestern Lentil Soup
Print Recipe
This filling soup is filled with fresh vegetables and lentils. The southwestern flavors are delicious with sour cream, shredded cheese, and a squeeze of lime juice.
Servings
5 people
Cook Time
45 minutes
Servings
5 people
Cook Time
45 minutes
Southwestern Lentil Soup
Southwestern Lentil Soup
Print Recipe
This filling soup is filled with fresh vegetables and lentils. The southwestern flavors are delicious with sour cream, shredded cheese, and a squeeze of lime juice.
Servings
5 people
Cook Time
45 minutes
Servings
5 people
Cook Time
45 minutes
Ingredients
Soup
Servings: people
Instructions
  1. Melt the butter in a large pot over medium high heat. Add the onion and jalapeno and saute for several minutes until the onion is beginning to turn translucent. Add the bell pepper and carrots and cook for another 2 minutes. Stir in the broth, tomatoes, lentils, chili powder, and cumin.
  2. Bring to a simmer and cook, stirring occasionally, until the lentils are tender (about 35-40 minutes; check the packaging on your lentils for recommended cooking time). Remove from heat and stir in the lime juice and salt and pepper to taste.
  3. Serve with sour cream, shredded cheese, avocado, and crushed tortilla chips.
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