Mexican Lentil Soup

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Mexican Lentil Soup
Prep Time
5 mins
Cook Time
30 mins
Total Time
35 mins
Course: Soup
Cuisine: Mexican
Servings: 4 people
  • 1 cup dried lentils rinsed
  • 1 jar Molli Morelos cooking sauce
  • 5 cups chicken or vegetable broth
  • 2 thick bacon strips coarsely chopped
  • Salt to taste
  • 1 Banana sliced into thin rounds - for garnish
  1. In a large pot, cook the bacon over medium heat until crisp. Remove half the fat rendered, then add Molli Morelos cooking sauce and cook for 3 minutes.
  2. Add chicken or vegetable broth and dried lentils and bring to boil. Reduce heat to medium-low and simmer uncovered until lentils are tender about 40 minutes.
  3. Season soup with salt and pepper.
  4. Ladle lentil soup into bowls. Top each serving with 2/3 banana rounds. Provecho!
Recipe Notes

Can be made 1 day ahead. The soup may thicken as it sits; thin with a bit of water if necessary. Make it vegan by removing bacon and using vegetable broth. It will taste equally delicious!