Mexican

Mexican Style Lentil and Bean Soup is for Dinner.

Mexican Style Lentil and Bean Soup takes 60 minutes to prepare.

Mexican Style Lentil and Bean Soup takes 45 minutes to cook.

Mexican Style Lentil and Bean Soup makes 10 servings.

The ingredients for Mexican Style Lentil and Bean Soup are:

2.0 tbsp Chili powder
1.0 tsp Cumin seed
1.0 tbsp Oregano, ground
5.0 carrot Carrots, cooked
4.0 stalks Celery, cooked
4.0 clove Garlic
0.75 cup, chopped Onions, raw
1.5 cup slices Radishes
1.0 pepper Jalapeno Peppers
550.0 Grams Lentils
10.0 cup Chicken stock, home-prepared
2.0 cup Bell peppers (Green, Red, Yellow, Orange)
150.0 gram(s) Corn on the Cob, Sweet Corn, Medium Ear
2.0 cup Baby Lima Bean
1 tbsp Olive Oil
Salt and pepper to taste

Here is how you make Mexican Style Lentil and Bean Soup:

Have all ingredients chopped, diced and measured as per ingredients list. Gently heat olive oil in bottom of large cooking pot. Use a medium heat. Add onion, garlic and jalapeno and lightly brown. Add dry spices and mix quickly. Add all vegetables, Lentils and beans. Roughly combine. Add stock to pot and mix through. Allow pot to come to boil then turn down to simmer for 30-45 Min. (check the Lentils are not still crunchy) Serve with a side of tortillas or corn chips. Serving Size: Makes 10-12 bowlsNumber of Servings: 10.0Recipe submitted by SparkPeople user INSPIREDCINTRA.

The nutritional information for Mexican Style Lentil and Bean Soup is:

• Servings Per Recipe: 10
• Amount Per Serving
• Calories: 254.3

• Total Fat: 5.5 g
• Cholesterol: 7.2 mg
• Sodium: 506.1 mg
• Total Carbs: 38.2 g
• Dietary Fiber: 9.4 g
• Protein: 15.1 g

Mexican Style Lentil and Bean Soup is Mexican cuisine.

The dietary needs meet for Mexican Style Lentil and Bean Soup is Vegetarian