A recipe for Mexican Lentil Soup. Follow the simple recipe instructions for Mexican Lentil Soup shared by other home cooking experts.
Ingredients
6 cups nonfat chicken broth3 cups water
2 cups lentils
4 bay leaves
1/4 cup garlic cloves, chopped
1 1/2 cups celery, chopped
1 1/2 cups carrots, chopped
1 1/2 cups salsa, green chili
1 large white onion, chopped
1 cup ham, chopped
2 Tbs. basil, fresh chopped
1/2 Tsp. black pepper, freshly ground
1/4 cup yellow cornmeal
Directions
Bring three cups broth and three cups water to a boil in a large pot. Add lentils, bay leaves, and garlic. Reduce heat, cover, and simmer for 20 minutes. Add remaining ingredients except corn meal and the reserve broth. Bring to a boil, reduce heat and simmer covered for 30 minutes. Stir in corn meal and cook an additional 15 minutes or until vegetables are tender but not overcooked. Remove from heat and allow to cool.Puree the mixture in batches. Heat reserve stock and stir in puree. Serve in warmed soup bowls and garnish with a dollop of sour cream (Sour King) and sprigs of cilantro.
The soup will thicken as it cools because of the corn meal. When reheated it returns to its original consistency. Additional broth or water can be added to achieve desired thickness.
