Mexican lentil soup

Today’s recipe can be found in:

!Salud! Vegan Mexican Cookbook

It’s vegan, a good source of fiber, gluten free, low fat and easy to prepare. I prepared it my slow cooker on low for 3 hours. I also omitted the cilantro because my husband thinks it tastes like dishwater.

1 tablespoon olive oil
1 large carrot, peeled and diced small
1 medium onion, diced
3 celery stalks, diced small
3 garlic cloves, minced
1 tablespoon ground cumin
1 teaspoon dried Mexican oregano
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 chipotles in adobo, minced, plus
2 tablespoons adobo sauce from
the can
3 cups lentils
1 large russet potato, peeled and
diced small
1 (15-ounce) can diced tomatoes,
not drained
10 cups Homemade Vegetable Stock (check the sodium and ingredients if using store bought)
3 tablespoons minced cilantro
2 limes, quartered

1. Heat a large soup pot over medium-
high heat. Add the oil and sauté the
carrot, onion, celery, and garlic for
5 to 7 minutes.
2. Add the cumin, oregano, salt, and
pepper, and stir. Then add the chipotle
chiles and sauté for 2 minutes. Add the
adobo sauce, lentils, potato, tomatoes
and their juice, Homemade Vegetable
Stock, and cilantro, and bring to a boil.
3. Reduce the heat to a simmer and cook,
covered, for 40 to 50 minutes. The lentils
should remain intact and still have their
shape, but be cooked through.
4. Serve hot with a lime wedge.