Mexican Lentil Soup

Ingredients

• 2 Tbsp olive oil
• 1 1/2 cups chopped yellow onion
• 1 1/2 cups chopped yellow bell pepper
• 1 1/4 cups peeled and diced carrots
• 1 jalapeno, seeds discarded, chopped, optional
• 1 1/2 Tbsp minced garlic
• 7 cups low-sodium vegetable broth, then more as desired
• 2 cans fire roasted tomatoes
• 1 1/4 cups brown lentils, rinsed and picked over
• 1 Tbsp ancho chili powder
• 2 tsp ground cumin
• 1/2 tsp ground coriander
• Salt and freshly ground black pepper
• 1/2 cup chopped cilantro
• 1 Tbsp fresh lime juice
• 2 cups Tortilla strips or crumbled tortilla chips
• 2 avocados, diced
• 1/2 cup Crumbled cotija or Mexican blend shredded cheese

Directions

1. Warm the olive oil in a large pot set over medium-high heat. Add the onion, bell pepper, carrots, and jalapeno, then cook them for 2 minutes, stirring as they soften.
2. Add the garlic and keep everything moving for 2 minutes more.
3. Pour in the broth and tomatoes, then stir in the lentils, chili powder, cumin, and coriander. Season with salt and pepper to taste.
4. Bring the pot to a boil, then turn the heat down to low. Let the soup simmer until the lentils are tender, about 45 minutes, giving it a quick stir now and then.
5. Stir in the cilantro and lime juice. Serve the soup warm, with tortilla strips, avocado, and cotija cheese over each bowl.