Mexican Lentil Soup

Ingrédients

• 14 oz crushed tomatoes
• 6 cups low sodium vegetable broth
• 1/2 tsp seasoning blend
• 1/2 cup lentils
• 1/4 cup cilantro, chopped
• 1/2 tsp dried coriander leaf
• 1/2 cuillère à café cumin
• 1/4 cuillère à café black pepper
• 1 cuillère à soupe olive oil
• 1 cup carrots, chopped
• 1/2 cup celery, chopped
• 2 gousse garlic, minced
• 1 cup yellow onion, chopped
• 1 jalapeno pepper, seeded & minced

Directives

1. In a large pot, heat olive oil over medium heat. Add onion, celery, and carrots and cook until tender, 8-10 minutes. Add garlic and cook 1 minute.
2. Add lentils, vegetable broth, tomatoes, jalapeno, cumin, coriander, salt, pepper, and cilantro.
3. Bring to a boil and turn down heat to a simmer. Cook for 20-25 minutes.
4. Serve. If desired, top with sliced avocado, cheese, and corn tortillas cut into strips.
5. Note: this recipe can be used in a slow cooker, just throw all ingredients into the pot for 4-6 hours