Mexican Lentil Soup

Published February 1, 2018. Updated October 19, 2018

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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.

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

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Mexican Lentil Soup
5 from 20 votes

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!
Servings: 6
Prep15 minutes
Cook1 hour
Ready in: 1 hour 15 minutes


For serving

  • 2 cups Tortilla strips or crumbled tortilla chips
  • 2 avocados, diced
  • 1/2 cup 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
Nutrition Facts
Mexican Lentil Soup
Amount Per Serving
Calories 486 Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 5g31%
Cholesterol 11mg4%
Sodium 518mg23%
Potassium 1227mg35%
Carbohydrates 56g19%
Fiber 20g83%
Sugar 9g10%
Protein 22g44%
Vitamin A 5763IU115%
Vitamin C 88mg107%
Calcium 181mg18%
Iron 6mg33%
* Percent Daily Values are based on a 2000 calorie diet.
Nutrition values are estimates only. See full disclaimer here.