I'm fully in my soup master mode. This Mexican red lentil soup has all the hearty flavors, but the added little bit of spice also has an ovulatory phase benefit! This whole soup is amazing for your ovulatory phase, but even if you don't care for cycle syncing, it's a clean, hearty, and delicious recipe anytime you want to feel a little cozy.
Ingredients:
Makes about 6 servings
- 1/2 yellow onion
- 2 cloves garlic
- 1/2 red bell pepper
- 1 sweet corn
- 1/2 jalepeño
- 14 oz fire roasted crushed tomatoes
- 4 c veggie broth (any broth works)
- 1 c red lentils
- 1 tsp cumin
- 1 tsp chili powder
- 1 tsp Mexican seasoning
- 1 tbsp coconut sugar
- 1 can black beans
- 1/2 lime
- salt
- olive oil
Directions:
- Microwave your corn for 4 minutes (if using from the cob).
- In the meantime, chop your onion, red bell pepper, jalepeño, and mince garlic. Remove the seeds from the jalepeño.
- Slice corn kernels off corn.
- Heat a generous drizzle of olive oil in a pot over medium heat.
- Sweat the onion until it softens, about 3 minutes.
- Add the garlic and sauté for one minute, then add the red bell pepper and jalepeño and sauté for another minute.
- Add your corn, sautéing for one more minute.
- Add your broth, crushed tomatoes, lentils, cumin, chili powder, Mexican seasoning, and coconut sugar.
- Bring to a boil on medium high heat, then lower back to low heat, cover, and let simmer for 15 minutes.
- After 15 minutes, transfer about 1-2 cups of the soup to a blender and blend until smooth.
- Add the blended mixture back to the pot, along with the black beans, and salt to taste. Let simmer on low for 5 more minutes.
- Squeeze the juice from 1/2 lime on top.
To serve, I like a dollop of dairy free sour cream, cilantro, and an additional little squeeze of lime on the top. If you want to make this soup extra spicy, leave the jalepeño seeds in, or add a dash of cayenne. This is such a hearty soup that will leave you feeling so nourished :) Enjoyyy 🫶