Mexican Lentil Soup

🥘 Ingredients

• olive oil 1 Tbsp
• carrot 1 large
• onion 1 medium
• celery 3 stalks
• garlic 3 cloves
• cumin 1 Tbsp
• oregano 1 tsp
• salt 1 tsp
• pepper 1 tsp
• chipotle chiles in adobo 2
• lentils 3 cups
• Russet potato 1 large
• diced tomatoes 1 15-oz can
• vegetable broth 10 cups
• cilantro
• lime wedges

1. 1

   Heat large saucepan over medium-high heat. Add olive oil and sauté carrot , onion , and celery , and garlic for 5 to 7 minutes .
2. 2

   Add cumin , oregano , salt , and pepper .
3. 3

   Stir, then add chipotle chiles in adobo and sauté for 2 minutes .
4. 4

   Add lentils , Russet potato , and diced tomatoes in their juice.
5. 5

   Pour in vegetable broth and bring to a boil. Reduce heat to a simmer and cook, covered, for 30 to 45 minutes .
6. 6

   Serve with cilantro and lime wedges .
7. 7

   Can serve over rice, if desired.