Ingredients
Method
Preparation
- Rinse the lentils under cold water to remove any impurities. Chop the onion, garlic, carrot, and bell pepper, and set them aside.
Cooking
- In a large pot, heat a drizzle of oil over medium heat. Add the chopped onions and garlic, sautéing until fragrant and translucent (about 3-4 minutes).
- Toss in the diced carrot and bell pepper, cooking for an additional 3-4 minutes until they begin to soften.
- Stir in the lentils, cumin, chili powder, salt, and pepper, mixing until well combined.
- Pour in the vegetable broth and canned diced tomatoes. Bring the mixture to a boil, then reduce the heat to a simmer.
- Allow the soup to simmer until the lentils are tender (about 20-25 minutes), stirring occasionally to prevent sticking.
- In a small pan, heat oil for frying. Fry the corn tortilla strips until golden brown and crispy. Drain on paper towels and set aside.
- Ladle the soup into bowls, top with crispy tortilla strips and slices of avocado, and offer lime wedges for a zesty finish.
Notes
Store leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently on the stove, adding a splash of water or broth to maintain texture.
