Mexican Lentil Soup

02.01.2018

Mexican Lentil Soup is such a perfectly filling and comforting vegetarian soup recipe! It’s packed with veggies and it taste like chicken tortilla soup. And no one is even going to miss the meat. All around win!

Mexican Lentil Soup

Mexican Lentil Soup

Lately I’ve been trying to eat more veggies – and even more so get my family to eat more veggies.

I think the best way to do that is to sneak as many as you can into a soup or main dish.

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Because when your kids see a mound of veggies there on their plate it’s always a struggle to get them to eat most of them, but not when they are hidden away in a colorful soup :).

Mexican Lentil Soup

Lentils are a Great Food Choice

Also, as I’ve mentioned before, I’m trying to add more lentils into our meals. I love that they’re healthy, super filling and easily adaptable to a wide variety of different cuisines. They pair well with some many different seasonings.

It wasn’t until a few years ago that I really started cooking with them and now I’m converted. They taste good and they’re good for you so why not try eating them more often?

Mexican Lentil Soup

Lentils Make Tasty Vegetarian Dishes

They make a perfect meatless base for this soup. If you haven’t tried lentils before this is a great recipe to start with!

I mean it’s got all those flavorful Mexican spices and creamy avocados so isn’t that a given it will be good??

If you’d like you can bake your own tortilla strips for this recipe – preheat oven to 375 degrees. Brush 4 corn tortillas lightly with olive oil or canola oil then cut into 1/4-inch strips.

Line a baking sheet with a silicone mat then spread strips across and season with salt. Bake until crisp, tossing once halfway through (approx 10 minutes total, every brand is a little different).

Mexican Lentil Soup in a white single serving bowl shown here up close to show the vegetables and variety of the texture in the soup. It's garnished with tortilla strips avocado slices and cheese

More Recipes with Lentils You Might Like

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Mexican Lentil Soup

5 from 2 votes

A healthy and hearty vegetarian soup everyone will love! It's packed with nutritious ingredients and all those Mexican flavors will leave you craving more. Leftovers make a delicious lunch the next day too!

Course: Soup
Cuisine: Mexican
Keyword: Lentil Soup
Prep Time: 15 minutes
Cook Time: 1 hour
Total Time: 1 hour 15 minutes
Servings: 6
Calories: 430 kcal
Author: Jaclyn

Ingredients

  • 2 Tbsp olive oil
  • 1 1/2 cups chopped yellow onion (1 medium)
  • 1 1/2 cups chopped yellow bell pepper (1 medium)
  • 1 1/4 cups peeled and diced carrots (2 medium)
  • 1 jalapeno, seeds discarded, chopped (optional)
  • 1 1/2 Tbsp minced garlic (4 cloves)
  • 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

For serving

  • 2 cups Tortilla strips or crumbled tortilla chips
  • 2 avocados, diced
  • 1/2 cup Crumbled cotija or Mexican blend shredded cheese

Instructions

  1. Heat olive oil in a large pot over medium-high heat. Add in onion, bell pepper, carrots and jalapeno and saute 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, until lentils are tender, about 45 minutes. 

  4. Stir in cilantro and lime juice. Serve warm topping each serving with tortilla strips, avocados and cotija cheese. 

  5. Recipe source: Cooking Classy

Nutrition Facts
Mexican Lentil Soup
Amount Per Serving
Calories 430 Calories from Fat 162
% Daily Value*
Total Fat 18g 28%
Saturated Fat 3g 15%
Cholesterol 11mg 4%
Sodium 1334mg 56%
Potassium 1197mg 34%
Total Carbohydrates 54g 18%
Dietary Fiber 19g 76%
Sugars 10g
Protein 15g 30%
Vitamin A 118.4%
Vitamin C 115.2%
Calcium 17%
Iron 32.1%
* Percent Daily Values are based on a 2000 calorie diet.

6 comments

  • C. Kramer: My husband and I loved this. It is so tasty and very satisfying even though meatless. Thank you for another great recipe! February 25, 2018 at 9:10am Reply

    • Jaclyn: So glad you both enjoyed it! February 26, 2018 at 3:58pm Reply

  • Linda Bolender: can you make this soup in an instant pot February 13, 2018 at 4:57am Reply

    • Jaclyn: Yes definitely. I haven’t tried it yet so I can’t say for sure on time. I’d saute the veggies first for a few minutes as listed then I’m guessing it will be about 12 – 15 minutes with brown/green lentils on high pressure. February 13, 2018 at 6:45pm Reply

  • Lanette: I made this for dinner tonight and my whole family loved it! Thank you for another great recipe – will make this again! February 6, 2018 at 7:38pm Reply

    • Jaclyn: I’m so glad your family liked this soup Lanette! Thanks so much for your review! February 6, 2018 at 8:46pm Reply

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