This hearty Mexican lentil soup is a comforting, protein-packed dish brimming with bold flavors and wholesome ingredients. Perfect for a cozy weeknight meal, it’s both nourishing and delicious, making it a family favorite.
Why You’ll Love This Recipe
- Flavorful: Packed with Mexican spices, this soup is bursting with vibrant flavors.
- Healthy and Nutritious: High in protein and fiber, it’s a meal that’s as good for your body as it is for your taste buds.
- Easy to Make: Simple ingredients and straightforward steps make this recipe beginner-friendly.
- Versatile: Enjoy it on its own, with tortillas, or paired with rice for a complete meal.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
- Lentils (brown or green)
- Onion, diced
- Garlic, minced
- Carrots, diced
- Celery, diced
- Tomatoes (canned or fresh, diced)
- Vegetable broth
- Olive oil
- Cumin
- Chili powder
- Smoked paprika
- Bay leaf
- Fresh cilantro (for garnish)
- Lime wedges (optional)
Directions
- Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add onions, garlic, carrots, and celery. Sauté for 5-7 minutes until softened.
- Add Spices: Stir in cumin, chili powder, and smoked paprika. Cook for 1-2 minutes until fragrant.
- Add Lentils and Broth: Add lentils, diced tomatoes, and vegetable broth. Stir well and add the bay leaf.
- Simmer: Bring to a boil, then reduce heat to low and simmer for 25-30 minutes, or until the lentils are tender.
- Adjust Seasoning: Taste the soup and adjust salt, pepper, and spices as needed.
- Serve: Ladle the soup into bowls, garnish with fresh cilantro, and serve with lime wedges on the side.
Servings and Timing
- Servings: 6
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
Variations
- Add Protein: Stir in cooked chicken, turkey, or ground beef for a meatier version.
- Spice It Up: Add a diced jalapeño or a pinch of cayenne pepper for extra heat.
- Creamy Version: Blend a portion of the soup for a thicker, creamier texture.
- Add Greens: Stir in spinach, kale, or Swiss chard during the last few minutes of cooking.
- Top It Off: Garnish with avocado slices, sour cream, or shredded cheese for extra indulgence.
Storage/Reheating
- Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezing: Freeze in individual portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Reheating: Reheat on the stovetop over medium heat or in the microwave until warmed through.
FAQs
Can I use red lentils for this soup?
Yes, but red lentils cook faster and may break down, resulting in a creamier texture.
Do I need to soak the lentils before cooking?
No, lentils cook quickly without soaking, but you can soak them for 1-2 hours to reduce cooking time slightly.
Can I make this soup in a slow cooker?
Yes, combine all ingredients in a slow cooker and cook on low for 6-8 hours or high for 3-4 hours.
How do I add more flavor to the soup?
Enhance the flavor with a splash of lime juice, a sprinkle of smoked paprika, or a handful of fresh cilantro.
What can I serve with this soup?
Serve with crusty bread, tortilla chips, or over rice for a hearty meal.
Can I use canned lentils?
Yes, use canned lentils for a quicker version. Reduce the simmering time to 10-15 minutes.
Is this soup vegan?
Yes, this recipe is naturally vegan and packed with plant-based protein.
How do I thicken the soup?
Blend a portion of the soup or add a few mashed potatoes to achieve a thicker consistency.
Can I use other beans instead of lentils?
Yes, black beans, pinto beans, or chickpeas can be substituted, though cooking times may vary.
How can I store leftover soup?
Allow the soup to cool completely, then store it in an airtight container in the fridge or freezer.
Conclusion
Hearty Mexican lentil soup is the perfect balance of comfort, flavor, and nutrition. Whether you’re seeking a quick weeknight dinner or a nourishing meal-prep option, this soup delivers every time. Loaded with healthy ingredients and spiced to perfection, it’s sure to become a staple in your recipe collection. Serve it with your favorite toppings and enjoy a bowl of wholesome goodness today!
Print
Hearty Mexican Lentil Soup
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 45 minutes
- Yield: 4–6 servings 1x
- Category: Soup
- Method: Stove-Top
- Cuisine: Mexican
Description
This Hearty Mexican Lentil Soup is a comforting, flavorful, and nutrient-packed dish that’s perfect for chilly days. Loaded with tender lentils, fresh vegetables, and bold spices, it’s a satisfying meal that’s easy to make and naturally vegan.
Ingredients
- 1 cup dry lentils, rinsed and picked over
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium carrot, diced
- 1 medium red bell pepper, diced
- 1 (14.5 oz) can diced tomatoes
- 4 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/4 teaspoon cayenne pepper (optional, for heat)
- Salt and black pepper, to taste
- 1 cup corn kernels (fresh, canned, or frozen)
- 1/2 cup chopped fresh cilantro
- Juice of 1 lime
Optional Garnishes:
- Sliced avocado
- Crushed tortilla chips
- Shredded cheese (if not vegan)
- Extra lime wedges
Instructions
- Sauté the Vegetables:
- Heat the olive oil in a large pot over medium heat. Add the diced onion, garlic, carrot, and bell pepper. Sauté for 5–7 minutes, or until softened.
- Add Spices and Tomatoes:
- Stir in the cumin, smoked paprika, chili powder, and cayenne pepper (if using). Cook for 1 minute to toast the spices. Add the diced tomatoes and stir to combine.
- Simmer the Soup:
- Pour in the vegetable broth and add the lentils. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 25–30 minutes, or until the lentils are tender.
- Add Corn and Cilantro:
- Stir in the corn kernels and chopped cilantro. Cook for an additional 5 minutes.
- Finish with Lime Juice:
- Remove the soup from heat and stir in the lime juice. Taste and adjust seasoning with salt and pepper.
- Serve:
- Ladle the soup into bowls and garnish with your favorite toppings, such as avocado slices, crushed tortilla chips, or shredded cheese.
Notes
- For extra protein, add black beans or pinto beans along with the lentils.
- Leftovers can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.
- Adjust the spice level by adding more or less chili powder and cayenne pepper.