Mexican Lentil Soup

Every time the weather starts to cool down, I find myself craving a warm, comforting bowl of Mexican Lentil Soup. There’s something about the combination of spices and hearty ingredients that makes this dish perfect for chilly evenings. I remember the first time I made this soup; the aroma of sautéing onions and garlic filled my kitchen and instantly made me feel at home. As I stirred in the lentils, I couldn’t help but smile, knowing I was creating something healthy yet satisfying. This soup not only warms your body but also wraps you in a delightful hug of flavors. It’s a recipe that’s perfect for sharing with friends or family, and a great way to embrace the season.

Mexican Lentil Soup Ingredients

The ingredients for Mexican Lentil Soup are simple yet flavorful, creating a dish that embodies warmth and nourishment. Key players like lentils, vegetable broth, and an array of spices come together to create a delightful balance of taste and texture.

• 2 tbsp olive oil – This is the base for sautéing and enriches the soup with healthy fats.
• 1 1/2 cups chopped yellow onion – Adds sweetness and depth of flavor.
• 1 1/2 cups chopped yellow bell pepper – Brings a sweet and slightly tangy note.
• 1 1/4 cups peeled and diced carrots – Adds color and sweetness.
• 1 jalapeno, seeds discarded, chopped (optional) – For those who enjoy a kick of heat.
• 1 1/2 tbsp minced garlic – Provides aromatic flavor.
• 7 cups low-sodium vegetable broth, then more as desired – The liquid base that carries all the flavors.
• 2 (14.5 oz) cans fire roasted tomatoes – Adds richness and a smoky flavor.
• 1 1/4 cups brown lentils, rinsed and picked over – The star of the soup, providing protein and heartiness.
• 1 tbsp ancho chili powder – Infuses the soup with a mild, smoky heat.
• 2 tsp ground cumin – Offers a warm, earthy flavor.
• 1/2 tsp ground coriander – Adds a hint of citrusy brightness.
• Salt and freshly ground black pepper – Essential for seasoning and enhancing flavors.
• 1/2 cup chopped cilantro – Provides freshness and vibrancy.
• 1 tbsp fresh lime juice – Adds a zesty kick.
• 2 cups Tortilla strips or crumbled tortilla chips – For a crispy texture on top.
• 2 avocados, diced – Creamy and adds richness.
• 1/2 cup crumbled cotija or Mexican blend shredded cheese – Optional, for those who enjoy a cheesy topping.

Recipe Steps for Mexican Lentil Soup

Making Mexican Lentil Soup is an enjoyable and straightforward process. I love how the kitchen fills with the savory scents as the soup simmers. Let’s dive into the steps to create this nourishing dish!

1. Start by heating olive oil in a large pot over medium-high heat. You’ll know it’s ready when it shimmers slightly. This is where the magic begins!
2. Add in the chopped yellow onion, yellow bell pepper, carrots, and the jalapeno (if using). Sauté for about two minutes, stirring frequently until the vegetables soften and the onions become translucent.
3. Next, add the minced garlic and continue to sauté for an additional two minutes. You should start to smell that incredible aroma filling your kitchen!
4. Now it’s time to stir in the low-sodium vegetable broth, fire roasted tomatoes, brown lentils, ancho chili powder, ground cumin, and ground coriander. Season with salt and freshly ground black pepper to taste. Bring this mixture to a boil, stirring occasionally.
5. Once it reaches a boil, reduce the heat to low and let it simmer. It’s important to keep an eye on it, stirring gently just a few times throughout cooking. You’re looking for the lentils to become tender, which should take about 45 minutes.
6. After about 45 minutes, check the tenderness of the lentils. They should be soft and cooked through. If it’s too thick, feel free to add more vegetable broth to reach your desired consistency.
7. Once the lentils are cooked, stir in the chopped cilantro and fresh lime juice. This will brighten up the flavors beautifully.
8. Serve the soup warm, topping each bowl with crispy Tortilla strips, diced avocado, and a sprinkle of crumbled cotija or shredded cheese if desired.
9. Enjoy every spoonful of your homemade Mexican Lentil Soup!

Variations to Try

If you’re looking to mix things up, here are some fun variations for your Mexican Lentil Soup. Each tip opens the door to new flavor profiles!

• Meal Prep: Make a large batch and portion it out for easy lunches throughout the week.
• Freezing: This soup freezes well! Just be sure to leave out the toppings until you’re ready to serve.
• Spicy Kick: For a real kick, toss in some chopped chipotle peppers in adobo sauce.
• Vegetable Boost: Add in any seasonal vegetables you have on hand – zucchini or kale work great!
• Creamy Version: Stir in a splash of coconut milk or cream for a richer, creamier soup.
• Grain Addition: Feel free to add cooked quinoa or rice to make it even heartier.

Best Served With

When it comes to serving Mexican Lentil Soup, the options are deliciously endless. Here are a few ideas to complement your meal:

• Crusty Bread: A warm slice of artisan bread is perfect for soaking up the flavors.
• Side Salads: Pair with a fresh garden salad for a refreshing crunch.
• Rice: Serve over a bed of fluffy rice for a heartier meal.
• Lunch or Dinner: This soup makes an excellent choice for lunch or a cozy dinner with family.
• Seasonal Pairing: Perfect for fall gatherings or even cozy winter evenings.
• Garnish Options: Customize bowls with additional toppings like lime wedges or more cilantro.

FAQ

Conclusion

Mexican Lentil Soup is a wonderful dish that combines warmth, nourishment, and delightful flavors. It’s a meal that brings comfort and happiness, making it perfect for any occasion. I encourage you to try making it tonight and share it with your loved ones; you won’t be disappointed!

Mexican Lentil Soup

The ultimate comfort food, Mexican Lentil Soup is hearty, healthy, and full of flavor. Packed with protein-rich lentils and vibrant spices, this easy weeknight dinner will warm your soul. Enjoy a bowl tonight and savor every bite!

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 1 hour hr

Total Time 1 hour hr 15 minutes mins

Servings: 6 servings

Course: Soups

Cuisine: Mexican

Calories: 280

Ingredients Equipment Method Notes

Ingredients

  

• 2 tbsp olive oil
• 1 1/2 cups chopped yellow onion
• 1 1/2 cups chopped yellow bell pepper
• 1 1/4 cups peeled and diced carrots
• 1 jalapeno seeds discarded, chopped (optional)
• 1 1/2 tbsp minced garlic
• 7 cups low-sodium vegetable broth then more as desired
• 2 (14.5 oz) cans fire roasted tomatoes
• 1 1/4 cups brown lentils rinsed and picked over
• 1 tbsp ancho chili powder
• 2 tsp ground cumin
• 1/2 tsp ground coriander
• Salt and freshly ground black pepper
• 1/2 cup chopped cilantro
• 1 tbsp fresh lime juice
• 2 cups Tortilla strips or crumbled tortilla chips
• 2 avocados diced
• 1/2 cup crumbled cotija or Mexican blend shredded cheese

Equipment

• Baking Sheet
• Frying Pan
• Blender
• Large Pot
• Saucepan
• Mixing Bowl
• Peeler
• Chef's Knife
• Cutting Board
• Wooden Spoon

Method

 

1. Start by heating olive oil in a large pot over medium-high heat. You'll know it's ready when it shimmers slightly. This is where the magic begins!
2. Add in the chopped yellow onion, yellow bell pepper, carrots, and the jalapeno (if using). Sauté for about two minutes, stirring frequently until the vegetables soften and the onions become translucent.
3. Next, add the minced garlic and continue to sauté for an additional two minutes. You should start to smell that incredible aroma filling your kitchen!
4. Now it's time to stir in the low-sodium vegetable broth, fire roasted tomatoes, brown lentils, ancho chili powder, ground cumin, and ground coriander. Season with salt and freshly ground black pepper to taste. Bring this mixture to a boil, stirring occasionally.
5. Once it reaches a boil, reduce the heat to low and let it simmer. It's important to keep an eye on it, stirring gently just a few times throughout cooking. You're looking for the lentils to become tender, which should take about 45 minutes.
6. After about 45 minutes, check the tenderness of the lentils. They should be soft and cooked through. If it's too thick, feel free to add more vegetable broth to reach your desired consistency.
7. Once the lentils are cooked, stir in the chopped cilantro and fresh lime juice. This will brighten up the flavors beautifully.
8. Serve the soup warm, topping each bowl with crispy Tortilla strips, diced avocado, and a sprinkle of crumbled cotija or shredded cheese if desired.
9. Enjoy every spoonful of your homemade Mexican Lentil Soup!

Notes

• Meal Prep: Make a large batch and portion it out for easy lunches throughout the week.
• Freezing: This soup freezes well! Just be sure to leave out the toppings until you’re ready to serve.
• Spicy Kick: For a real kick, toss in some chopped chipotle peppers in adobo sauce.
• Vegetable Boost: Add in any seasonal vegetables you have on hand – zucchini or kale work great!
• Creamy Version: Stir in a splash of coconut milk or cream for a richer, creamier soup.
• Grain Addition: Feel free to add cooked quinoa or rice to make it even heartier.

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Meet Delilah Moon

We eat with our eyes first, and I strive to capture the energy of our food through photography. I am deeply involved in the cooking process, styling our dishes to show you exactly how appetizing they can be. I hope this recipe inspires you to get creative and confident in your own kitchen.