Boo-tiful Bowls: A Mexican Lentil Soup Recipe for Spooky Season
Content
About Me
This Halloween, gather your witches, warlocks, and little monsters around the cauldron for a spellbinding feast! Our Mexican Lentil Soup, bubbling with flavors and packed with nutrients, promises to be the star of your boo-tiful Halloween dinner. Whether you're a fan of the traditional slow simmer in a crockpot or prefer the magic of an Instant Pot to conjure up your meals in a flash, this recipe has you covered. With a sprinkle of whimsy and a dash of tradition, this delicious brew will warm the bones of your ghoulish guests and leave them cackling with delight. Get ready to ladle out the fun with this enchanting dish that's as fun to make as it is to eat.
This ‘Mexican Lentil Tortilla Soup' recipe was adapted from Vani Hari's also known as the Food Babe* and is a favorite at our house. I have adapted it into several tasty combinations which I invite you to try as well. You can add more vegetables and experiment with more or less seasonings to create your own versions of this delicious and easy recipe!
It will last up to 5 days in an airtight container in the refrigerator.
A wonderful heart warming soup for those chilly fall days and perfect for Halloween dinner🎃
Mexican Lentil Tortilla Soup
Prep Time 10 minutes
Cook Time: 36 minutes
Total Cook Time: 45 minutes
Serving: 4
Ingredients
2 tablespoons extra virgin olive oil
1 cup diced yellow onion
2-3 cloves garlic minced
1 cup chopped celery
1 cup chopped carrot
1 cup each chopped red and green bell peppers
3/4 cup lentils rinsed
1 15 oz can (non BPA lined) black beans rinsed & drained
Optional Meat Version ~
2 cups shredded chicken or pork
1 14+ oz jar or BPA free can BPA strained, crushed or diced tomatoes (we like to use fire roasted for added flavor)
6 cups vegetable or chicken broth
1 seeded & minced jalapeno
1/2 teaspoon ground cumin
1/2 teaspoon ground coriander
1/2 teaspoon sea salt to taste
1/4 ground pepper to taste
Garnishes
Sliced avocado
Thinly sliced radishes
Chopped green onions
Shredded cabbage
Crumbled goat cheese
1/4 cup chopped cilantro
Ezekiel 4:9 Sprouted Grain Tortillas cut into thin strips
Lime wedges
Directions
*In a large pot, heat the olive oil over medium heat. Add the onion, celery and carrots and cook until tender, 8-10 minutes.
*Add the garlic and cook 1 minute.
*Add the lentils, black beans, vegetable or chicken broth, tomatoes, jalapeño, cumin, coriander, salt, pepper and cilantro. Bring to a boil and turn down the heat to a simmer. Cook for 20-25 minutes.
*Serve in a bowl and top with tortilla strips, shredded cabbage, sliced radishes, sliced avocado, crumbled goat cheese, cilantro and a splash of lime.
*Add a dash of cayenne for more spice!
Enjoy!
Crockpot Option
Place all the ingredients into your crockpot and cook on high for 4-6 hours. To save more time, if using chicken or pork you can let it cook and shred before serving.
Instant pot Option
*Turn on and select Sauté function. Add olive oil and let heat for 1 minute. Add carrot, onion, bell pepper, and jalapeno; saute for 2 minutes. Addl garlic and saute for 30 seconds. Hit Cancel.
*Add broth, lentils and seasonings. Stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 minutes for pressure to build.
*Release pressure using the natural-release method for about 10 minutes. Remove the lid and stir in cilantro and lime juice. Ladle into bowls and serve immediately.
It will last up to 5 days in an airtight container in the refrigerator.
Enjoy🎃
Boo-tiful Dinner is Served👻
Garnish Options
Yum 😋
Fun Facts!
Did you know?
Lentils are packed with protein and fiber, folic acid and potassium.
HAPPY BOO DAY From Lily our Puggy🎃
TWH has a yummy gift for you!
Our favorite collection of delicious and nutritious recipes that are easy and quick❣️
https://www.thrivingwithhealth.com/pl/229327
~❤️~
Samantha McConnell
About Me
My passion about health started in my teens when I first hand saw the effects of how illness can wreck havoc in a family growing up with parents who had serious health issues. I too struggled with losing weight & developed an eating disorder that I was able to heal by educating myself on healthier habits. It’s amazing what our bodies can do when we learn to take care of them like God intended. These experiences & challenges fueled my passion to be a life long student in pursuit of learning how to create healthier lifestyles where one can thrive at their optimal best. As a mother of 3 children & a wife of a traveling husband, I quickly learned how to implement healthy habits on the go so that I could be my healthy best for my family. This has evolved into my health coaching business Thriving With Health where I coach people to integrate simple & fun healthy 'bites’ throughout their day even on their most busiest & challenging ones. You are never too busy to take care of your health & I can show you how. Everyone has busy lifestyles and living at their optimum best is not only doable but can be fun as well!
