45 minsBatch Meal

Mexican lentil soup with cilantro and almonds

Makes: enough for three meals
Makes: enough for three meals


  • 3 yellow onions
  • 6 sticks celery
  • 3 red bell peppers
  • 3 tbsp chopped oregano
  • ⅓ cup olive oil
  • 2 tbsp minced garlic
  • ⅓ cup tomato paste
  • 6 cups red lentils (dry)
  • 4 ½ cups canned diced tomato with herbs
  • 3 tbsp cumin
  • 2 tbsp ground coriander
  • 1 tbsp smoked paprika
  • ¾ cup sliced almonds
  • ¾ cup chopped cilantro


  1. Peel and dice onion. Trim celery and finely chop. De-seed and dice red bell pepper. Remove stems from oregano and finely chop as well.

  2. In a large pot over medium-high heat, combine olive oil, onion, celery and red bell pepper; cook, stirring occasionally, until softened, about 5 minutes. Add garlic and oregano and cook 2 more minutes.

  3. Add tomato paste and cook, stirring regularly, until very thick, 2 to 3 minutes. Add lentils, diced tomato (along with any liquid) and 15 cups water. Bring mixture to a boil, then reduce heat to low and simmer until lentils are soft and water is almost gone, 20 to 25 minutes.

  4. Remove soup from heat. Stir in cumin, ground coriander, smoked paprika and salt and pepper to taste. Cover and let rest 5 minutes before serving. Garnish with sliced almonds and fresh cilantro.