Mexican Lentil Soup

• servings: 6 servings
• active time: 10 minutes
• total time: 50 minutes

Ingredients

2 Bay leaves

2 Carrots, large

3 large stalks Celery

3 tbsp Cilantro, fresh

3 cloves Garlic

3 Green onions

1 1/2 tsp Oregano, dried

1 4.5-ounce can Ortega green chiles

1 cup Tomatoes, canned

1 Yellow onion, large

6 cups Chicken broth

1 Salt and freshly ground black pepper

4 tbsp Olive oil, extra-virgin

3 tsp Cumin, ground

1 cup Water

1 cup Dried green or brown lentils (rinsed and stones and debris discarded)