Mexican Lentil Soup Recipe
Enjoy this hearty Mexican Lentil Soup Recipe featuring lentils, tomatoes, bell peppers, onions, and spices for a warm and nourishing meal.
Equipment
- Large soup pot or Dutch oven
- Cutting Board and Knife
- Measuring Cups and Spoons
- Wooden spoon or ladle
- Blender or immersion blender (optional, for creamier texture)
- Serving bowls
Ingredients
- 1 cup dried brown or green lentils rinsed and drained
- 1 tablespoon olive oil
- 1 medium onion diced
- 2 cloves garlic minced
- 1 medium carrot diced
- 1 red bell pepper diced
- 1 teaspoon cumin powder
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder adjust to taste
- 1 can 14 oz diced tomatoes
- 4 cups vegetable broth or water
- Salt and pepper to taste
- 1 tablespoon lime juice
- 2 tablespoons fresh cilantro chopped
- Optional toppings: avocado slices tortilla strips, shredded cheese, or sour cream
Instructions
Step 1: Prepare the Vegetables
- Heat olive oil in a large soup pot over medium heat. Add diced onion, garlic, carrot, and bell pepper. Sauté for 5–6 minutes until the vegetables are soft and fragrant.
Step 2: Add Spices
- Stir in cumin, smoked paprika, and chili powder. Toast the spices for 1–2 minutes to release their aroma, making the soup deeply flavorful.
Step 3: Add Lentils and Tomatoes
- Add rinsed lentils and the diced tomatoes to the pot. Stir well to combine everything and coat the lentils in the spices.
Step 4: Add Broth and Simmer
- Pour in the vegetable broth, season with salt and pepper, and bring the soup to a boil. Reduce heat and let it simmer for 25–30 minutes, or until the lentils are tender.
Step 5: Blend (Optional)
- For a creamier texture, use an immersion blender to partially blend the soup, leaving some lentils whole for texture.
Step 6: Finish with Lime and Cilantro
- Stir in lime juice and fresh cilantro. Adjust seasoning if necessary.
Step 7: Serve
- Ladle the soup into bowls and top with avocado slices, tortilla strips, shredded cheese, or a dollop of sour cream if desired. Enjoy warm!
Notes
- Rinse lentils thoroughly to remove dust and debris.
- Adjust chili powder to your spice preference.
- Toast spices before adding broth to deepen flavor.
- Partially blending the soup creates a creamy texture without losing the rustic feel.
- Make extra—it keeps well in the fridge for up to 4 days and freezes beautifully.