Ingredients
2tbspolive oil
1½cupsyellow onion1 medium, chopped
1½cupsyellow bell pepper1 medium, chopped
1¼cupscarrots2 medium, peeled and diced
1jalapeñoseeds discarded, chopped, optional
1½tbspgarlic4 cloves, minced
7cupsvegetable brothlow-sodium, then more as desired
29ozfire roasted tomatoescan
1¼cupsbrown lentilsrinsed and picked over
1tbspancho chili powder
2tspground cumin
½tspground coriander
salt
black pepperfreshly ground
½cupcilantrochopped
1tbsplime juicefresh
2cupsTortilla stripsor crumbled tortilla chips
2avocadosdiced
½cupcotija cheesecrumbled, or Mexican blend shredded cheese
Preparation
Heat olive oil in a large pot over medium-high heat. Add in onion, bell pepper, carrots, and jalapeno and saute for 2 minutes.
Add garlic and saute 2 minutes longer. Stir in broth, tomatoes, lentils, chili powder, cumin, and coriander, and season with salt and pepper to taste.
Bring mixture to a boil then reduce heat to low and simmer, stirring just a few times throughout cooking, for about 45 minutes until lentils are tender.
Stir in cilantro and lime juice.
Serve warm, topping each serving with tortilla strips, avocados, and cotija cheese.
