Tex-Mex soup with lentils and beans
A filling tomato soup with red lentils, black beans, sweetcorn and pepper, spiced with taco seasoning and finished with lime and coriander. Eat it with wholemeal bread. Many add a spoonful of soured cream or yoghurt, and kidney beans work as well as black.
- 30 minTime
- 16 minHands-on
- 4Portions
- ≈ 26 krper portion
- 460kcal per portion
Ingredients for 4 portions
- 1 tbspRapeseed oil
- 1Yellow onion
- 2 clovesGarlic
- 1Bell pepper, yellow or red
- 2 tbspTaco seasoning
- 2 dlRed lentils
- 400 gCrushed tomatoes
- ≈ 1 lWater
- 2 cubesVegetable stock, cubes
- 250 gBlack beans, 1 tin, rinsed
- 300 gSweetcorn, drained
- 1Lime, juiced
- to tasteSalt
- to tasteBlack pepper
- ½Coriander, pot
On the side
- 4 slicesBread, slices of wholemeal bread
Method
- Peel and chop the onion and garlic. Deseed the pepper and cut it into small dice.
- Heat the oil in a large saucepan and fry the onion, garlic and pepper for 2–3 minutes. Stir in the taco seasoning and fry for a moment more.
- Rinse the lentils and add them to the pan with the crushed tomatoes, water and stock cubes. Bring to the boil.
- Simmer the soup under a lid for about 12 minutes, until the lentils are soft.
- Stir in the beans and sweetcorn and heat through for 2–3 minutes. Season with the lime juice, salt and pepper.
- Scatter chopped coriander over the soup and serve with the bread.
The cost is estimated from Swedish grocery prices.
