I had this soup last night for dinner and as I’m writing this post, I’m having another bowl of it. It’s good. And it was a little chilly yesterday so a nice warm soup was comforting. I really liked the combination of the spices with the sweet cinnamon, it adds a “je ne sais quoi” haha. It was just such a balanced and well-flavoured soup. Plus with the creaminess of the avocado and freshness of cilantro, it was lovely.

The only adjustments I made were replacing bbq sauce with some ketchup and smoked paprika, and I used carrots as opposed to sweet potatoes.

Another thing I really love about this soup was that it has so many vegetables in it, as well as the protein-packed lentils, but it doesn’t taste “healthy” (even though it is). My dad even commented that he thought the lentils were ground beef – that goes to show that you can have “meaty” things without having actual meat. This is a great dish for vegans and vegetarians, but really anyone would love this.

Final thoughts: you have to try this classic soup with a mexican twist.