Mexican Lentil Soup with Bacon recipe

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Ingredients

1 pound lentils
2 cups water, or as needed
salt to taste
½ (12 ounce) package bacon, chopped
1 small onion, chopped
3 tomatoes, chopped
½ cup chopped fresh cilantro leaves
3 firm bananas, sliced

Nutrition Info

386.7 calories
carbohydrate: 62.7 g
cholesterol: 10.3 mg
fat: 5.1 g
fiber: 25.7 g
protein: 24.4 g
saturatedFat: 1.5 g
servingSize: -
sodium: 254.2 mg
sugar: 10.9 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. 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.

Recipe Yield

6 servings

Recipe Note

Simple lentil soup with bacon, onion, tomato and cilantro. In Mexico, this soup is traditionally served with banana slices.

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