This 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!
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.
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 :).
Also, as I’ve mentioned before, I’m trying to add more lentils into our meals.
It wasn’t until a few years ago that I really started cooking with them and now I’m converted.
They’re such a versatile food that you can add to any number of dishes. And I love the fact they’re healthy and super filling.
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
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!
- 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
- Tortilla strips or crumbled tortilla chips
- 2 avocados, diced
- Crumbled cotija or Mexican blend shredded cheese
Heat olive oil in a large pot over medium-high heat. Add in onion, bell pepper, carrots and jalapeno and saute 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.
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.
Stir in cilantro and lime juice. Serve warm topping each serving with tortilla strips, avocados and cotija cheese.
Recipe source: Cooking Classy