WEEKDAYS 1e|12c|p

Mexican Lentil Soup with Skillet Cornbread

Clinton Kelly
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Servings: 4
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easy
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45 to 60 min

A #PickMyPantry dish that is super to be a winner!


  • Ingredients
  • step-by-step directions
Ingredients
Mexican Lentil Soup:
  • 1 tablespoon olive oil
  • 1 yellow onion (peeled, small dice)
  • 2 carrots (peeled, small dice)
  • 1 red bell pepper (seeded, small dice)
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 (15-ounce) can mild salsa
  • 1 and 1/2 cups dried green lentils (picked over, rinsed, drained)
  • 1 (15-ounce) can fire-roasted tomatoes (diced)
  • 6 cups organic chicken stock
  • 1/4 cup cilantro (roughly chopped, to garnish) (optional)
  • 1/4 cup sour cream (optional)
  • Kosher salt and freshly ground black pepper (to taste)
Skillet Cornbread:
  • 1 1/4 cup coarse ground cornmeal
  • 3/4 cup all-purpose flour
  • 1 tablespoon granulated sugar
  • 1 teaspoon Kosher salt
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1 1/2 cups buttermilk
  • 2 eggs (lightly beaten)
  • 8 tablespoons unsalted butter (melted, divided)
  • 1 cup frozen kernels (thawed)
Directions
  • For the Mexican Lentil Soup: In a large pot over medium-high heat, warm the olive oil. Add the onion, carrots, and bell pepper, and cook until soft and translucent, about 3 minutes. Stir in the chili powder and cumin, cooking for 1 minute more. Add the salsa and cook for another 2-3 minutes. Stir in the lentils, fire-roasted tomatoes and chicken stock. Bring to a boil and reduce to a simmer. Cover with lid and simmer until lentils are tender about 30-40 minutes. Season with salt and pepper.
  • For the Cornbread: Preheat the oven to 425ºF. Heat a 9-inch cast-iron skillet in the oven until very hot.
  • In a medium bowl, add cornmeal, flour, sugar, salt, baking powder, and baking soda. Whisk to combine and set aside.
  • In another medium bowl, add buttermilk, eggs, and 6 tablespoons of butter and whisk to combine.
  • Whisk the buttermilk mixture into the flour mixture. Add corn and stir to combine.
  • Carefully remove the cast-iron skillet from the oven and add the remaining 2 tablespoons of butter, and spread to evenly coat the bottom and the sides of the pan. Pour the batter into the skillet and place in the oven. Bake for 20-25 minutes or until a toothpick inserted into the center comes out clean. Allow to cool for 10-15 minutes and slice.
  • To serve: Place a slice of cornbread in the bottom of each bowl. Ladle the soup on top of the cornbread and top with cilantro and sour cream.
  • Tip: Make the soup ahead of time and store in the refrigerator for up to 1 week or freeze for up to 1 month!
Similar categories: Soups Soups & Stews
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