Mexican Red Lentil Soup is simmering and filling the house with Cumin and Garlic aromas.
Been up since 2am so I have been a busy beaver-Lentil soup-Cinnamon Buns-Chicken Paillardes and Oatmeal Raisin Bran Cookies all on the go
For 8 servings-Can be halved or doubled
400g Red or Green Lentils
1 cup Large Onion
Red and Green Pepper mix 2 cans or 2 red/2 green Peppers-Roasted/skins/seeds removed
4 Carrots
2 Celery stalks
2 Jalapeno peppers
4 large Garlic cloves
8 cups chicken or veg Broth
1 Tbsp Chili Powder
2 tsp Ground Cumin
1 tsp dried Oregano
1/2 - 1 tsp salt
2 tsp ground black pepper
Dice onion, peppers, carrots and celery.
Mince garlic and Jalapenos
Stir fry veg in 1 Tbsp Olive oil til soft
stir in lentils, broth, herbs, spices and seasonings
Bring to boil stirring often.Lower heat, cover and simmer til lentils are tender.
Taste and adjust S and P if required