Mexican Lentil Soup

Cut the lentils and broth in half then you end up with a dish that's pretty balanced with veggies and protein so you can just scoop up a massive bowl and call it a meal.

2 tablespoons extra virgin olive oil

1 yellow onion, diced

2 carrots, peeled and diced

2 celery stalks, diced

1 red bell pepper, diced

3 cloves garlic, minced

1 tablespoon cumin

¼ teaspoon smoked paprika

1 teaspoon oregano

2 cups diced tomatoes and the juices (I use boxed tomatoes)

2 (4 oz.) cans diced green chiles (such as Ortega)

2 cups green lentils, rinsed and picked over

8 cups vegetable broth

½ teaspoon salt

dash (or more) hot sauce, plus more for serving

fresh cilantro, for garnish

1 avocado, peeled, pitted, and diced, or garnish

Directions at yummymummykitchen.com

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