Mexican

Mexican Lentil Soup with Roasted Garlic and Chiles is for Soup.

Mexican Lentil Soup with Roasted Garlic and Chiles takes 30 minutes to prepare.

Mexican Lentil Soup with Roasted Garlic and Chiles takes 45 minutes to cook.

Mexican Lentil Soup with Roasted Garlic and Chiles makes 9 servings.

The ingredients for Mexican Lentil Soup with Roasted Garlic and Chiles are:

1 cup lentils
6 cups cold water
1 bay leaf
2 fresh sage leaves
1 fresh oregano sprig
1 head garlic
2 tbs. light olive oil
12 oz. canned tomatoes with juice
1 red onion, diced
salt
1 tsp. cumin seed, toasted and ground
1/2 tsp. dried oregano, toasted
1 small carrot, diced
1 small red bell pepper, diced
2 tbs. ancho chili pur?e (instructions below)
1/2 tsp. chipotle pur?e (instructions below)
1 tbs. chopped cilantro
1 tbs. chopped fresh oregano

Here is how you make Mexican Lentil Soup with Roasted Garlic and Chiles:

Place lentils in a soup pot with the water, the bay leaf, sage, and oregano. Bring the water to a boil, reduce the heat, and cook, uncovered, at a gentle boil for 15 to 20 minutes, until the lentils are tender. Remove the herbs.While the lentils are cooking, preheat the oven to 350˚F. Rub the head of garlic with a little oil, place it on a baking sheet, and roast for about 30 minutes, until soft. When the garlic has cooled, slice of the top of the head and squeeze the garlic out of its skin. Pur?e with the tomatoes in a blender or a food processor and set aside.Heat the remaining oil in a large saucepan. Add the onion, 1/2 teaspoon salt, the cumin, and the dried oregano; saut? over medium heat until the onion is soft, about 7 to 8 minutes. Add the carrot and peppers and saut? until tender, about 5 minutes. Add the chili pur?es, the pur?ed tomatoes, and 1 teaspoon salt; simmer for 10 minutes.Combine the beans and their broth with the vegetables, cover, and cook over low heat for 30 minutes. Add salt to taste. For more spice, add ancho or chipotle pur?e to taste. Sprinkle in the fresh cilantro and oregano just before serving.Makes 8 to 9 cups.Note: to make chipotle pur?e blend the ingredients from a can of chipotle peppers (in adobo sauce) in a blender or food processor. This pur?e will keep indefinitely when placed in a jar and kept in the refrigerator. To make ancho chili pur?e place a couple de-stemmed and de-seeded dried ancho chilies in a bowl and cover them with hot water, allowing them to soak for 15-20 minutes. Place the peppers in a blender or food processor and pur?e them. Both canned chipotle peppers and dried ancho chilies can be found in Mexican and Latin American specialty stores.Number of Servings: 9Recipe submitted by SparkPeople user NOIRPRNCESS.

The nutritional information for Mexican Lentil Soup with Roasted Garlic and Chiles is:

• Servings Per Recipe: 9
• Amount Per Serving
• Calories: 53.0

• Total Fat: 0.3 g
• Cholesterol: 0.0 mg
• Sodium: 29.2 mg
• Total Carbs: 10.5 g
• Dietary Fiber: 2.9 g
• Protein: 3.0 g

Mexican Lentil Soup with Roasted Garlic and Chiles is Mexican cuisine.

The dietary needs meet for Mexican Lentil Soup with Roasted Garlic and Chiles is Low Fat