Mexican Lentil Tortilla Soup

Modified from http://foodbabe.com/2015/01/12/mexican-lentil-tortilla-soup/

Serves: 4

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 cup diced yellow onion
• ½ cup diced celery
• 1 cup diced carrots
• 2 cloves garlic, minced
• ½ cup lentils rinsed
• 6 cups vegetable broth
• 1 (14 ounce) jar crushed tomatoes
• ½ jalapeno pepper, seeded and minced
• ½ teaspoon ground cumin
• ½ teaspoon ground coriander
• ½ teaspoon sea salt, more as needed
• ¼ teaspoon pepper, more as needed
• ¼ cup chopped fresh cilantro
• A handful of tortilla chips crumbled (equivalent to about 3 tortillas)

Optional Toppings:

• sliced avocado
• goat cheese
• a squeeze of fresh lime

Instructions

1. In a large pot, heat the olive oil over medium heat. Add the onion, celery and carrots and cook until tender, 8-10 minutes. Add the garlic and cook 1 minute. Add the lentils, vegetable broth, tomatoes, jalapeno, cumin, coriander, salt, pepper, cilantro and tortilla strips. Bring to a boil and turn down the heat to a simmer. Cook for 20-25 minutes.
2. To serve, place some of the soup in a bowl and top with the sliced avocado and goat cheese. Enjoy!