Sopa de Lentejas ​(Mexican Lentil Soup) 

Ingredients for 1 serving: ​

Mexican Lentil Soup

½ cup white onion roughly chopped​

1 finely chopped carrot​

½ Tablespoon olive oil​

¼ Stalk celery finely chopped​

¾ Cloves garlic minced​

½ Tablespoon parsley or cilantro, chopped​

½ Cup lentils, rinsed​

2 ½ Cups of broth of choice​

½ Whole chopped tomato​

Salt to taste

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Instructions:​

  1. Heat a pot, then add the oil and once warm add the onion and sprinkle in half to one teaspoon of sea salt. Saute it until soft then add carrots and celery and saute for 5 minutes. Then add the garlic and cook for 2 to 3 minute. Mix in the parsley or cilantro, then the lentils​

  2. Next pour in the broth Stir well, cover the pot and simmer under medium-low heat for 20 minutes or just until the lentils begin to soften.​

  3. Once lentils have softened, add the chopped tomatoes and mix well, cover the pot again and simmer another 10 to 15 minutes. You want the tomato to soften. Taste the soup and add more salt if necessary. Allow to cool slightly before serving.