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Ingredients
Directions
Nutrition
2 Tbsp (30 mL) olive oil
1 cup (250 mL) white onion, diced
1 Tbsp (15 mL) garlic, minced
1 cup (250 mL) carrots, diced
½ cup (125 mL) celery stalks, diced
1 jalapeño or serrano pepper, finely chopped (optional, for heat)
1 cup (250 mL) Roma tomatoes, diced
2 cups (500 mL) whole red lentils, rinsed
1 tsp (5 mL) ground cumin
1 tsp (5 mL) dried oregano (Mexican oregano if available)
½ tsp (2 mL) smoked paprika
½ tsp (2 mL) ground coriander
1 bay leaf
2 quarts (2 L) vegetable broth or water
1 cup (250 mL) zucchini, diced (optional)
1 cup (250 mL) fresh spinach or kale, chopped (optional)
juice of 1 lime
salt and pepper, to taste
¼ cup (60 mL) fresh cilantro, chopped (for garnish)
1 avocado, sliced (for serving)
crumbled queso fresco or cotija cheese (optional)
warm corn tortillas or crusty bread (for serving)