Ingredients
Vegetables
- 3 medium carrots, diced
- 2 Roma tomatoes, halved
- ½ medium onion (white or yellow)
- 1 jalapeño pepper (optional)
- 2 cloves garlic
- 1 large russet potato, diced
- 12 cilantro sprigs
Liquids and Broth
- 5 cups broth (chicken or vegetable)
- ½ teaspoon chicken bouillon (about 1 small cube, optional)
- 1 tablespoon olive oil
Spices and Seasonings
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried Mexican oregano
Legumes
- 1 cup dry lentils, rinsed and cleaned
Instructions
- Heat the oil and sauté carrots: Warm the olive oil in a large pot or Dutch oven over medium-high heat. Add the diced carrots and cook for about 3 minutes, stirring occasionally to soften and slightly caramelize them.
- Blend the tomato mixture: While the carrots cook, place the halved tomatoes, onion, jalapeño (if using), garlic cloves, kosher salt, black pepper, and dried Mexican oregano into a blender. Blend for 2 minutes until the mixture is completely smooth.
- Add ingredients to the pot: Pour the blended tomato mixture into the pot with the sautéed carrots. Add the broth, chicken bouillon cube (if using), rinsed lentils, diced potato, and cilantro sprigs. Stir everything to combine evenly, then increase heat to high.
- Simmer the soup: Bring the contents to a boil, then reduce the heat to low. Cover the pot and let it cook for 28 to 30 minutes, or until the lentils and potatoes are soft and tender.
- Finish and serve: Remove the pot from heat. Discard the cilantro sprigs before ladling the soup into bowls to serve.
Notes
- If you prefer a spicier soup, include the jalapeño along with its seeds for extra heat.
- Vegetable broth can be used instead of chicken broth to make this recipe vegetarian.
- Adjust salt and pepper to taste after cooking if needed.
- Serve with warm tortillas or crusty bread for a complete meal.
- This soup stores well in the refrigerator for up to 3 days and can be frozen for longer storage.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Mexican
- Diet: Gluten Free
