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servings
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
Prep
15
minutes
minutes
Cook
1
hour
hour
Ready in:
1
hour
hour
15
minutes
minutes
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
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