MEXICAN LENTIL SOUP

INGREDIENTS

•  2 tablespoons extra virgin olive oil
•  1 yellow onion, diced
•  2 carrots, peeled and diced
•  2 celery stalks, diced
•  1 red bell pepper, diced
•  3 cloves garlic, minced
•  1 tablespoon cumin
•  1/4 teaspoon smoked paprika
•  1 teaspoon oregano
•  2 cups diced tomatoes and the juices (I use boxed tomatoes)
•  2 (4 oz.) cans diced green chiles (such as Ortega)
•  2 cups green lentils, rinsed and picked over
•  8 cups vegetable broth
•  1/2 teaspoon salt
•  dash (or more) hot sauce, plus more for serving
•  fresh cilantro, for garnish
•  1 avocado, peeled, pitted, and diced, or garnish

INSTRUCTIONS

1. Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and bell pepper. Saute until beginning to soften, about 5 minutes. Add garlic, cumin, paprika, and oregano and saute another minute.
2. Add tomatoes, chiles, lentils, broth and salt. Bring to a simmer. Simmer the soup with the lid tilted until lentils are tender, about 30-40 minutes. Season to taste with salt and pepper.
3. Serve Mexican Lentil Soup topped with fresh cilantro, avocado, and a few dashes of hot sauce.