Mexican Lentil Soup
with kale, potatoes, and corn

Name: Mexican Lentil Soup
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 2/3 cup French or green lentils, dried; 4 cloves Garlic; 1 Onions, chopped; 1 bunch Kale (1 bunch = ~6 leaves), leaves torn, stems chopped; 1 lb Potatoes, any type, chopped; 2 tsp Oil, cooking; 4 Tbsp Tomato paste; 2 Tbsp Chili powder; 1 Tbsp Paprika; 2 tsp Cumin; 2 tsp Garlic powder; 2 tsp Coriander; 1 tsp Oregano, dried; 1 tsp Salt; 1 Tbsp Adobo sauce (usually found with canned chipotles - sub smoked paprika); 4 cups Vegetable broth; 1/2 Limes, sliced into wedges; 1 cup Corn kernels, frozen or canned; 6 Tbsp Sour cream

Active: 35 min Total: 40 min

Original GF Paleo Vegetarian

We love any opportunity to cook a soup - they're filling, full of comfort, and fairly simple to make. This one was featured the week of 1/4/16 and has been one of our recent faves, so we're bringing it back.
Smarts: If you're limited in time, you can always use canned or vacuum-packed pre-cooked lentils.

Ingredients

Metric

Servings:

Mexican Lentil Soup:

French or green lentils, dried - 2/3 cup
Garlic - 4 cloves
Onions - 1 , chopped
Kale (1 bunch = ~6 leaves) - 1 bunch , leaves torn, stems chopped
Potatoes, any type - 1 lb , chopped
Oil, cooking - 2 tsp
Tomato paste - 4 Tbsp
Chili powder - 2 Tbsp
Paprika - 1 Tbsp
Cumin - 2 tsp
Garlic powder - 2 tsp
Coriander - 2 tsp
Oregano, dried - 1 tsp
Salt - 1 tsp
Adobo sauce (usually found with canned chipotles - sub smoked paprika) - 1 Tbsp
Vegetable broth - 4 cups
Limes - 1/2 , sliced into wedges
Corn kernels, frozen or canned - 1 cup
Sour cream - 6 Tbsp

Prep

Lentils - Rinse lentils and then soak in water for at least 30 minutes (if you don’t soak before cooking, it’ll just take a bit longer to cook). Lentils will absorb the water, so make sure to cover with plenty of water. Drain before using. (Can be done up to 1 day ahead)
Garlic / Onions / Kale - Prep as directed. (Can be done up to 4 days ahead)
Potatoes - Prep as directed.

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Make

Heat a Dutch oven over medium-high heat. Add cooking oil and then onions, garlic, chopped kale stems, and tomato paste to heated oil. Saute until tender, ~3 minutes.
Stir in lentils with chili powder, paprika, cumin, garlic powder, coriander, oregano, salt, and adobo sauce and saute for another 3 to 4 minutes, until fragrant.
Add potatoes and vegetable broth. Cover and bring to a boil and then simmer uncovered for 20 to 25 minutes, until lentils and potatoes are tender. If you didn’t soak lentils beforehand, you might want to cook lentils for about 10 minutes before adding potatoes so that the potatoes don’t overcook.
While soup cooks, slice lime into wedges.
Once lentils and potatoes are tender, fold in kale leaves and corn. Turn off heat and season to taste with salt, pepper, other spices, or even hot sauce.
Ladle into bowls and serve with sour cream and lime wedges.

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