Mexican Lentil Soup
Team: 3 Little Lentils
Host School: Twin Valley Middle High School
Age Group: Middle School
Ingredients
2 cups dried red lentils
7.5 cups of water- 2 for rinsing and 5.5 for boiling
1 tbsp olive oil
1/2 medium red onion
1 stalk celery
4 cloves garlic
½ jalapeno
1 Carrot, shredded
1/2 Tbsp Chili powder
2 tsp cumin
1 tsp turmeric
1/2 tsp oregano
½ tsp smoked paprika or paprika
1 tsp coriander
4 cups veggie broth (4 Heaping TBSP of veggie base)
Lime
2 cans Fire roasted tomatoes or canned diced tomatoes
Salt and Pepper to taste
1-2 Tbsp Tomato Paste
2 Tbsp Apple Cider Vinegar
1 Tbsp brown sugar
Corn Tortillas
Cilantro
Plain Yogurt
2 Red Peppers
Spray Oil
2 medium sized fresh tomatoes
½ red onion
½ jalapeno
Juice of one lime
½ cup chopped cilantro
Salt and pepper to taste.
Preparation Instructions
Rinse lentils then add water to boil. Once at a boil, turn off the heat and let it sit.
Chop and mince onion, celery, jalapeno, pepper and garlic. Shred carrot. Then cut veggies and cilantro for salsa. Cut the top off of the pepper then cut zig zags around it.
Heat olive oil on medium heat the saute onion, celery, jalapeno and garlic and carrot. Once softened add spices (chili powder, cumin, turmeric, oregano, paprika, garlic powder and coriander)
Add veggie base, 3 cups water, tomatoes, tomato paste, apple cider vinegar and brown sugar.
Cook on medium heat for at least 15 minutes until lentils are al dente then simmer for another 15 minutes. Check seasoning and add lime juice.
Make to corn tortilla chips and prep pepper bowls.
Char the red pepper on the burner using tongs.
Make show plate and tasting bowls. squeeze lime juice on top then garnish with cheese, salsa, cilantro and a chip.
Salsa
2 medium sized fresh tomatoes
½ red onion
½ jalapeno
Juice of one lime
½ cup chopped cilantro
Salt and pepper to taste.
Chop the tomatoes, onion, jalapeno and cilantro.
Add the lime juice, salt and pepper.
Corn tortilla Chips
Spray baking sheet with oil
Cut tortillas into quarters
Bake at 350 degrees until crisp