Serves: 4
Total Calories: 1,064
1. Pick over the lentils, and remove any small pebbles or debris. Place the lentils in a strainer and rinse thoroughly. Drain and set aside.
2. In a large pan, heat the oil over medium heat, and cook the onion, garlic, and cumin, stirring, until the onion begins to brown, 3 to 4 minutes. Add the carrot, broth, tomatoes, water, crushed pepper, salt, and the reserved lentils. Bring to a boil, then reduce the heat to low, cover and simmer until the lentils are tender, about 15 to 20 minutes.
3. Transfer soup to a blender or food processor, and purée, in batches if necessary. Return the blended soup to the pan, and bring to a boil, uncovered, over medium-low heat, stirring frequently, and cook 3 to 4 minutes. Serve hot, topped with a sprig of cilantro in each bowl.
From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
This Lentil Soup recipe is from the 1,000 Mexican Recipes Cookbook. Download this Cookbook today.
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