Mexican-inspired · soup
Lentil Vegetable Soup with Avocado
Brown lentils, tomatoes, carrots, and warm spices make an easy soup finished with cool avocado and lime.
Total time45 min
Hands-on15 min
Cleanuplow
Serves6
Cook
Make dinner
- 01
Heat the oil in a Dutch oven. Cook onion and carrots with 1/2 teaspoon salt for 7 minutes.
- 02
Stir in garlic and cumin for 30 seconds. Add lentils, tomatoes, and broth.
- 03
Bring to a boil, then simmer partially covered until the lentils are tender, 25 to 30 minutes.
- 04
Finish with lime juice. Divide into bowls and top with avocado.
Make it work
Useful swaps
- Use red lentils for a softer, thicker soup and begin checking at 18 minutes.
- Add baby spinach during the final 3 minutes.
Why this is a good weeknight call
Only 15 minutes are hands-on. It keeps the cleanup to one main pan. The ingredient list stays focused, and the recipe has a clear stopping point instead of extra optional projects.
