Mexican lentil soup is a humble dish.
Dried lentils make it snappy.
Add tomatoes and green onions; cook, stirring often, until tender, about 2 minutes.
Credit:Victor Protasio; Food Stylist: Julian Hensarling; Prop Stylist: Julia Bayless
Stir in lentils, bouillon granules, cumin, chili powder, and pepper.
Stir in 10 cups water; bring to a boil over high.
Immediately reduce heat to medium-low; cover and simmer until lentils are tender, about 25 minutes.
Turn off heat; let soup stand, covered, for 15 minutes.
