A hearty and flavorful lentil soup with a Tex-Mex twist. Packed with vegetables, warm spices like cumin and chili powder, and finished with a bright squeeze of lime, it’s a perfect one-pot comfort meal.
Prep15 min
Cook45 min
Servings4
Serving size: 1.5 cups
390cal
18gprotein
64gcarbs
9g
Ingredients
2 tbsp Olive Oil
1 pcs Yellow Onion (medium, finely chopped)
2 pcs Carrots (medium, diced)
2 pcs Celery Stalks (diced)
1 pcs Red Bell Pepper (diced)
4 cloves Garlic (minced)
1 pcs Jalapeño (minced, seeds removed for less heat)
A classic Southern staple, this cornbread is moist, savory, and baked in a cast-iron skillet for a perfectly crisp, golden crust. Ready in under 35 minutes, it's the perfect side for chili or soups.
Fiber-rich Tex-Mex lentil soup with warm cornbread – a gut-friendly, perfectly spiced comfort food!
This tex_mex dish is perfect for lunch. With 597.56 calories and 23.64g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp
Smoked Paprika
1 tsp Dried Oregano
1 cup Brown Lentils (rinsed and picked over)
14.5 oz Fire-Roasted Diced Tomatoes (one can, undrained)
6 cups Vegetable Broth (low sodium recommended)
1 cup Frozen Corn
1.25 tsp Salt (or to taste)
0.5 tsp Black Pepper (freshly ground)
2 tbsp Lime Juice (freshly squeezed)
0.25 cup Cilantro (freshly chopped, plus more for garnish)
Instructions
1
Sauté the Aromatics
Heat the olive oil in a large pot or Dutch oven over medium heat.
Add the chopped onion, carrots, and celery. Sauté, stirring occasionally, for 6-8 minutes until the vegetables have softened and the onion is translucent.
Add the diced bell pepper, minced garlic, and jalapeño. Cook for another 2 minutes, stirring frequently, until fragrant.
2
Bloom the Spices
Stir in the chili powder, ground cumin, smoked paprika, and dried oregano.
Cook for 1 minute, stirring constantly, to toast the spices and release their aromatic oils. This step is crucial for developing a deep flavor.
3
Simmer the Soup
Pour in the vegetable broth, the can of fire-roasted tomatoes (with their juice), and the rinsed lentils.
Stir well to combine, scraping any flavorful browned bits from the bottom of the pot.
Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes, or until the lentils are tender but not mushy.
4
Finish and Serve
Stir in the frozen corn, salt, and black pepper. Increase the heat slightly and cook for 5 more minutes to heat the corn through.
Remove the pot from the heat. Stir in the fresh lime juice and the chopped cilantro.
Taste the soup and adjust the seasoning if necessary, adding more salt, pepper, or lime juice to your preference.
Ladle into bowls and serve hot with optional toppings like avocado slices, a dollop of sour cream or Greek yogurt, tortilla strips, or extra cilantro.
208cal
6gprotein
28gcarbs
8gfat
Ingredients
1 cup Yellow Cornmeal (Medium or fine grind)
1 cup All-Purpose Flour
1 tbsp Granulated Sugar (Optional, for a hint of sweetness)
2 tsp Baking Powder
0.5 tsp Baking Soda
1 tsp Salt
1.5 cup Buttermilk (Full-fat recommended)
2 count Large Eggs (Lightly beaten)
4 tbsp Unsalted Butter (Melted)
Instructions
1
Preheat the oven to 425°F (220°C). Place a 9-inch cast-iron skillet in the oven to preheat for at least 10 minutes. This step is crucial for a crispy crust.
2
In a large bowl, whisk together the cornmeal, all-purpose flour, sugar (if using), baking powder, baking soda, and salt until thoroughly combined.
3
In a separate medium bowl, whisk the buttermilk and eggs together until smooth.
4
Pour the wet buttermilk mixture into the dry ingredients. Stir with a wooden spoon or spatula just until the flour is moistened. Do not overmix; a few lumps are expected and desirable for a tender crumb.
5
Using heavy-duty oven mitts, carefully remove the hot skillet from the oven. Add the 4 tablespoons of butter to the skillet. It will melt and sizzle immediately. Swirl the pan to coat the bottom and sides completely.
6
Pour all but about 1 tablespoon of the melted butter from the skillet into the batter and quickly stir to incorporate. Immediately pour the batter into the hot, buttered skillet. Spread it evenly. The batter should sizzle as it hits the hot pan.
7
Bake for 20-22 minutes, or until the top is golden brown and a wooden skewer or toothpick inserted into the center comes out clean.
8
Remove the skillet from the oven and let the cornbread cool on a wire rack for 10-15 minutes before slicing into wedges and serving warm.
