A few weeks ago I found my Mexican heritage coming out of me because I was craving the savory flavors of Menudo so bad!  You can read more about what Menudo is here.  Even as a kid, I never ate the beef and simply enjoyed the rich and bold flavors of the stew topped with cilantro, oregano, lemon, cilantro and onion.  Mmmmm.  I also would dig up the pieces of hominy in the stew so all I had was broth and hominy.  And that is exactly what I was craving!

Lentil soup

Anyways, I was craving this stew so bad!  But unfortunately, it’s not that easy to make, it actually is a lot of work.  I had found some recipes online and a few friends had also shared their favorite recipes with me as well.  But still, they all contained way too many ingredients and way too many steps.

So, after a few weeks of craving Menudo I finally decided to make up my own version and made it vegan!  I actually started by deciding to make lentil soup and then it slowly turned into a variation of menudo which is why I titled my post “How to make lentil soup with a Mexican flair.”  Mind you, it was delicious and even my husband loved it.  We both had seconds.  My little guy on the other hand, preferred his homemade mashed potatoes and steamed cauliflower – which was fine by me.  The fact that my version is vegan, packed with protein and fiber was a super plus to me!

 

Ingredients:

  • 4 cups vegetable broth
  • 20 oz water
  • pinch of salt
  • pinch of dry oregano
  • 1/4 cup finely chopped onion
  • pinch of garlic powder
  • 1/2 cup finely chopped cilantro
  • 1.5 cups dry red lentils
  • 25 oz can of Mexican style hominy
  • 2 stalks of celery cut into 4 pieces

Directions:

  1. Bring water and stock to a boil.
  2. Add salt, oregano, onion, garlic, and celery
  3. Add dry red lentils.  Cover pot with lid and simmer for about 20 – 25 minutes
  4. Once lentils are cooked, add the hominy
  5. Serve immediately and top with lemon and cilantro if desired.
  6. Enjoy!

 

 

 

How to make easy lentil soup
Recipe Type: Vegan/ Vegetarian
Cuisine: Soup
Author: Brenda Sillas
Prep time:
Cook time:
Total time:
Lentil soup with a Mexican flair.
Ingredients
  • 4 cups vegetable broth
  • 20 oz water
  • pinch of salt
  • pinch of dry oregano
  • 1/4 cup finely chopped onion
  • pinch of garlic powder
  • 1/2 cup finely chopped cilantro
  • 1.5 cups dry red lentils
  • 25 oz can of Mexican style hominy
  • 2 stalks of celery cut into 4 pieces
Instructions
  1. Bring water and stock to a boil.
  2. Add salt, oregano, onion, garlic, cilantro and celery
  3. Add dry red lentils. Cover pot with lid and simmer for about 20 – 25 minutes
  4. Once lentils are cooked, drain water from hominy in the sink and add the hominy to the pot
  5. Serve immediately and top with lemon and cilantro if desired.
  6. Enjoy!

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