Mexican Lentil Soup Recipe

Mexican Lentil Soup Recipe

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.

Preparation: 15 minutes
Cooking: 1 hour
Total: 1 hour 15 minutes



  • 2tbspolive oil
  • cupsyellow onion1 medium, chopped
  • cupsyellow bell pepper1 medium, chopped
  • cupscarrots2 medium, peeled and diced
  • 1jalapeñoseeds discarded, chopped, optional
  • tbspgarlic4 cloves, minced
  • 7cupsvegetable brothlow-sodium, then more as desired
  • 29ozfire roasted tomatoescan
  • cupsbrown 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


  1. Heat olive oil in a large pot over medium-high heat. Add in onion, bell pepper, carrots, and jalapeno and saute for 2 minutes.

  2. 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.

  3. 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.

  4. Stir in cilantro and lime juice.

  5. Serve warm, topping each serving with tortilla strips, avocados, and cotija cheese.


  • 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
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