This hearty Mexican lentil soup is a vibrant, flavor-packed dish that's perfect for a warming meal. Combining the richness of fire-roasted tomatoes with the earthiness of lentils, and spiced with jalapeno and an array of spices, this soup is both comforting and exciting. Topped with crunchy tortilla strips, creamy avocado, and tangy cotija cheese, it's a complete delight in every bite.
Photos of Mexican Lentil Soup Recipe
Some ingredients in this recipe might not be commonly found in every household. Ancho chili powder and cotija cheese, in particular, might require a trip to a well-stocked supermarket or a specialty store. Ancho chili powder adds a deep, smoky flavor, while cotija cheese provides a unique salty tang. Also, fire-roasted tomatoes can lend a distinct smoky taste to the soup, setting it apart from regular canned tomatoes.
Ingredients For Mexican Lentil Soup
Olive oil: Used for sauteing the vegetables, adding a subtle richness to the soup.
Yellow onion: Provides a slightly sweet and savory base flavor.
Yellow bell pepper: Adds a mild sweetness and vibrant color.
Carrots: Contributes a natural sweetness and additional texture.
Jalapeno: Brings a touch of heat and earthy flavor.
Garlic: Enhances the overall flavor with its pungent, savory notes.
Vegetable broth: Serves as the soup's flavorful liquid base.
Fire roasted tomatoes: Adds a smoky, rich tomato flavor.
Brown lentils: The main protein source, providing earthiness and heartiness.
Ancho chili powder: Imparts a deep, smoky heat.
Ground cumin: Adds warm, earthy tones.
Ground coriander: Contributes a light, citrusy flavor.
Salt: Enhances all the flavors in the soup.
Black pepper: Adds a mild heat and depth.
Cilantro: Introduced at the end for a fresh, herbal note.
Lime juice: Provides a tangy brightness to finish the soup.
Tortilla strips: Adds a crunchy texture when serving.
Avocados: Adds creaminess and richness as a topping.
Cotija cheese: A crumbly, salty cheese that enhances the flavor of the soup.
One reader, Claudina Reed says:
This Mexican lentil soup is a delightful blend of flavors! The spices are perfectly balanced, and the toppings add a wonderful texture. It's hearty, healthy, and incredibly satisfying. A new favorite in our household!
Key Techniques for Making Mexican Lentil Soup
How to dice vegetables: Dice the yellow onion, yellow bell pepper, carrots, and jalapeno into small, uniform pieces to ensure even cooking. How to mince garlic: Mince the garlic finely to distribute its flavor evenly throughout the soup. How to sauté: Heat olive oil in a pot and cook the diced vegetables and minced garlic until they are softened and aromatic. How to simmer: After bringing the mixture to a boil, reduce the heat to low and cook gently, allowing the flavors to meld and the lentils to become tender. How to garnish: Top each serving of soup with tortilla strips, sliced avocados, and crumbled cotija cheese for added texture and flavor.
How To Make Mexican Lentil Soup
A bowl of Mexican lentil soup is a delicious pick-me-up dinner for a weeknight. It’s loaded with veggies that everyone will enjoy.
Serves:
Ingredients
- 2tbspolive oil
- 1½cupsyellow onion1 medium, chopped
- 1½cupsyellow bell pepper1 medium, chopped
- 1¼cupscarrots2 medium, peeled and diced
- 1jalapeñoseeds discarded, chopped, optional
- 1½tbspgarlic4 cloves, minced
- 7cupsvegetable brothlow-sodium, then more as desired
- 29ozfire roasted tomatoescan
- 1¼cupsbrown lentilsrinsed and picked over
- 1tbspancho chili powder
- 2tspground cumin
- ½tspground coriander
- salt
- black pepperfreshly ground
- ½cupcilantrochopped
- 1tbsplime juicefresh
For Serving:
- 2cupsTortilla stripsor crumbled tortilla chips
- 2avocadosdiced
- ½cupcotija cheesecrumbled, or Mexican blend shredded cheese
Instructions
-
Heat olive oil in a large pot over medium-high heat. Add in onion, bell pepper, carrots, and jalapeno and saute for 2 minutes.
-
Add garlic and saute 2 minutes longer. Stir in broth, tomatoes, lentils, chili powder, cumin, and coriander, and season with salt and pepper to taste.
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Bring mixture to a boil then reduce heat to low and simmer, stirring just a few times throughout cooking, for about 45 minutes until lentils are tender.
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Stir in cilantro and lime juice.
-
Serve warm, topping each serving with tortilla strips, avocados, and cotija cheese.
Nutrition
- Calories: 500.09kcal
- Fat: 23.20g
- Saturated Fat: 4.58g
- Trans Fat: 0.01g
- Monounsaturated Fat: 12.77g
- Polyunsaturated Fat: 4.18g
- Carbohydrates: 61.69g
- Fiber: 14.31g
- Sugar: 8.44g
- Protein: 17.43g
- Cholesterol: 10.00mg
- Sodium: 1498.17mg
- Calcium: 193.64mg
- Potassium: 1266.26mg
- Iron: 4.94mg
- Vitamin A: 337.81µg
- Vitamin C: 79.33mg
Crucial Technique Tip for Mexican Lentil Soup
When sautéing the onion, bell pepper, carrots, and jalapeno, make sure to cut them into uniform pieces. This ensures even cooking and enhances the overall texture of the soup. Additionally, sautéing the vegetables until they are slightly softened and fragrant will build a deeper flavor base for the soup.
Time-Saving Tips for Mexican Lentil Soup Recipe
Pre-chop vegetables: Chop the onion, bell pepper, carrots, and jalapeno in advance and store them in the fridge.
Use canned tomatoes: Opt for fire roasted tomatoes in a can to save time on roasting.
Pre-rinse lentils: Rinse the brown lentils ahead of time and store them in an airtight container.
Batch cook broth: Make a large batch of vegetable broth and freeze it in portions.
Pre-mix spices: Combine the ancho chili powder, ground cumin, and ground coriander in a small container for easy addition.
Use pre-made tortilla strips: Buy pre-made tortilla strips to save time on preparation.
Quick avocado prep: Slice the avocados just before serving to keep them fresh and prevent browning.
Substitute Ingredients For Mexican Lentil Soup Recipe
olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties.
yellow onion - Substitute with white onion: White onions have a similar texture and slightly milder flavor.
yellow bell pepper - Substitute with red bell pepper: Red bell peppers are sweeter but provide a similar texture and color.
carrots - Substitute with parsnips: Parsnips have a similar texture and slightly sweeter taste.
jalapeno - Substitute with serrano pepper: Serrano peppers are slightly hotter but offer a similar flavor profile.
garlic - Substitute with garlic powder: Use 1/4 teaspoon of garlic powder for each clove of garlic for a similar flavor.
vegetable broth - Substitute with chicken broth: Chicken broth provides a similar base flavor, though it is not vegetarian.
fire roasted tomatoes - Substitute with regular canned tomatoes: Regular canned tomatoes can be used, though they lack the smoky flavor.
brown lentils - Substitute with green lentils: Green lentils hold their shape well and have a similar cooking time.
ancho chili powder - Substitute with regular chili powder: Regular chili powder provides a similar heat level and flavor.
ground cumin - Substitute with ground coriander: Ground coriander has a different flavor but can provide a similar earthy note.
ground coriander - Substitute with ground caraway seeds: Ground caraway seeds offer a similar earthy and citrusy flavor.
salt - Substitute with soy sauce: Soy sauce can add a similar salty flavor with an additional umami note.
black pepper - Substitute with white pepper: White pepper has a similar heat but a slightly different flavor profile.
cilantro - Substitute with parsley: Parsley provides a fresh, herbaceous flavor similar to cilantro.
lime juice - Substitute with lemon juice: Lemon juice offers a similar acidity and brightness.
tortilla strips - Substitute with crushed tortilla chips: Crushed tortilla chips provide a similar crunch and flavor.
avocados - Substitute with guacamole: Guacamole offers a similar creamy texture and flavor.
cotija cheese - Substitute with feta cheese: Feta cheese has a similar crumbly texture and salty flavor.
Presentation Ideas for Mexican Lentil Soup
Serve in a deep, elegant bowl: Choose a pristine white bowl to contrast with the vibrant colors of the Mexican lentil soup. This will make the dish visually appealing.
Layer the ingredients: Start by ladling the soup into the bowl, ensuring an even distribution of lentils, vegetables, and broth. This creates a balanced and visually appealing base.
Garnish with precision: Delicately place a few tortilla strips on top of the soup, arranging them in a crisscross pattern for a touch of elegance.
Add avocado slices: Thinly slice the avocado and fan them out on one side of the bowl. This adds a creamy texture and a pop of green color.
Sprinkle cotija cheese: Crumble cotija cheese over the soup, ensuring even coverage. The cheese adds a salty, tangy flavor that complements the dish.
Finish with fresh cilantro: Gently place a few sprigs of cilantro on top of the soup. This adds a fresh, aromatic element and a burst of color.
Drizzle with lime juice: Just before serving, lightly drizzle lime juice over the soup. This enhances the flavors and adds a zesty finish.
Serve with a side of lime wedges: Place a small dish with lime wedges next to the bowl. This allows diners to add extra lime juice to their taste.
Use a clean, minimalist presentation: Ensure the bowl and surrounding area are spotless. A clean presentation highlights the dish's beauty and sophistication.
Storing and Freezing Mexican Lentil Soup
- Let the mexican lentil soup cool completely before storing or freezing.
- Transfer the cooled soup to an airtight container or a freezer-safe bag.
- If using a container, leave about an inch of space at the top to allow for expansion during freezing.
- Label the container or bag with the date and contents for easy identification.
- Store the soup in the refrigerator for up to 5 days or in the freezer for up to 3 months.
- When ready to enjoy, thaw the frozen soup overnight in the refrigerator.
- Reheat the soup in a pot over medium heat, stirring occasionally, until it reaches the desired temperature.
- If the soup appears too thick after freezing and reheating, add a little vegetable broth or water to achieve the desired consistency.
- Garnish with fresh cilantro, tortilla strips, avocado, and cotija cheese before serving for the best flavor and texture.
How To Reheat Leftover Mexican Lentil Soup
Stovetop method: Transfer the leftover mexican lentil soup to a pot and reheat it over medium-low heat, stirring occasionally, until it reaches the desired temperature. This method allows you to control the heat and ensure the soup is evenly reheated without burning or sticking to the bottom of the pot. If the soup appears too thick, add a splash of vegetable broth or water to thin it out.
Microwave method: Pour the desired amount of leftover soup into a microwave-safe bowl. Cover the bowl with a microwave-safe lid or plastic wrap, leaving a small vent for steam to escape. Microwave on high power in 30-second intervals, stirring between each interval, until the soup is heated through. Be cautious when removing the bowl from the microwave, as it may be hot.
Slow cooker method: If you have a large batch of leftover lentil soup, you can reheat it in a slow cooker. Transfer the soup to the slow cooker and set it on low heat. Cover and let the soup reheat for 1-2 hours, stirring occasionally, until it reaches the desired temperature. This method is ideal for those who want to reheat the soup without much hands-on attention.
Oven method: Preheat the oven to 350°F (175°C). Transfer the leftover soup to an oven-safe dish and cover it with aluminum foil. Place the dish in the preheated oven and reheat for 15-20 minutes, or until the soup is heated through. Stir the soup halfway through the reheating process to ensure even heating. This method is suitable for reheating larger portions of soup.
Immersion blender method: If your leftover mexican lentil soup has become too thick after refrigeration, use an immersion blender to puree a portion of the soup directly in the pot while reheating it on the stovetop. This will help to redistribute the flavors and create a smoother consistency. Be careful not to over-blend, as you may want to retain some texture from the lentils and vegetables.
Interesting Fact About Mexican Lentil Soup
A random fact about this Mexican lentil soup recipe is that it incorporates ancho chili powder, which is made from dried poblano peppers. This ingredient adds a mild heat and a rich, smoky flavor to the soup, enhancing its overall taste.
Is This Lentil Soup Recipe Budget-Friendly?
This Mexican lentil soup is highly cost-effective, leveraging affordable ingredients like brown lentils, carrots, and vegetable broth. The use of fire roasted tomatoes and jalapeno adds depth without breaking the bank. With cilantro and lime juice enhancing flavors, the overall cost remains low. For a household of 4, the approximate cost is around $15-$20. Overall Verdict: 9/10.
Is Mexican Lentil Soup Healthy or Unhealthy?
This Mexican lentil soup recipe is a nutritious and well-balanced meal. Here's why:
- Lentils are an excellent source of plant-based protein, fiber, and essential nutrients like iron and folate.
- The recipe includes a variety of vegetables such as onion, bell pepper, carrots, and tomatoes, providing a wide range of vitamins, minerals, and antioxidants.
- The use of olive oil adds healthy monounsaturated fats to the dish.
- Spices like ancho chili powder, cumin, and coriander not only add flavor but also have potential health benefits due to their anti-inflammatory properties.
However, there are a few aspects that could be improved to make the recipe even healthier:
- The sodium content might be high due to the vegetable broth and added salt. Opting for low-sodium broth and reducing the amount of added salt can help control sodium intake.
- While avocados are nutrient-dense, they are also high in calories. Moderation is key when adding them as a topping.
- Cotija cheese adds flavor but also contributes to the overall saturated fat content. Using a reduced-fat cheese or limiting the amount used can be beneficial.
To further enhance the nutritional value of this soup, consider the following suggestions:
- Increase the variety of vegetables by adding leafy greens like spinach or kale towards the end of cooking.
- Incorporate whole grain tortilla strips for added fiber and complex carbohydrates.
- Experiment with different types of lentils, such as green or red lentils, to vary the texture and nutrient profile.
- Serve the soup with a side of quinoa or brown rice to make it an even more satisfying and complete meal.
Editor's Opinion on This Mexican Lentil Soup Recipe
This Mexican lentil soup recipe is a vibrant and hearty dish, perfect for a comforting meal. The combination of fire-roasted tomatoes, ancho chili powder, and cumin provides a rich depth of flavor, while the fresh cilantro and lime juice add a refreshing finish. The use of brown lentils ensures a satisfying texture, and the toppings of tortilla strips, avocados, and cotija cheese offer delightful contrasts in taste and texture. Overall, this recipe is well-balanced and flavorful, making it an excellent choice for a nutritious and delicious meal.
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Why trust this Mexican Lentil Soup Recipe:
This Mexican lentil soup recipe is a must-try for its rich, authentic flavors and wholesome ingredients. The combination of fire roasted tomatoes, ancho chili powder, and cilantro creates a depth of flavor that is both comforting and invigorating. The addition of avocados and cotija cheese as toppings adds a creamy and tangy finish, making each bowl a delightful experience. Plus, it's packed with nutritious brown lentils and fresh vegetables, ensuring a healthy and satisfying meal. Trust this recipe for a delicious and hearty soup that brings the vibrant taste of Mexico to your table.
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