Mexican Lentil Soup with Bacon
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"Simple lentil soup with bacon, onion, tomato and cilantro. In Mexico, this soup is traditionally served with banana slices."
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Ingredients45 m servings 387 cals
Original recipe yields 6 servings
- Place lentils in a soup pot and cover with 2 inches of water. Bring to a boil. Reduce heat to medium-low and simmer until lentils are soft, 25 to 30 minutes. Season with salt during the last few minutes of cooking.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Add onion; saute until transparent, about 5 minutes. Add tomatoes and cilantro; cook until tomatoes change color, about 5 minutes. Pour mixture over cooked lentils. Bring to a boil and cook until flavors blend, 3 to 5 minutes more. Serve with banana slices.
Per Serving: 387 calories; 5.1 g fat; 62.7 g carbohydrates; 24.4 g protein; 10 mg cholesterol; 254 mg sodium. Full nutrition