What ingredients do I need to make traditional Mexican lentil soup?

To make traditional Mexican lentil soup, you’ll need dried lentils, onion, garlic, carrots, tomatoes, poblano or jalapeño peppers, chicken or vegetable broth, cumin, and fresh cilantro. Some recipes also include potatoes or chorizo for extra flavor. Using aromatic spices like cumin and a smoky chili pepper gives the soup its distinctive taste. Sauté the onion, garlic, and peppers before adding lentils and broth to build a rich base. Fresh cilantro added at the end brightens the dish.

How long does it take to cook Mexican lentil soup from start to finish?

Mexican lentil soup typically takes about 40 to 50 minutes to prepare and cook. After prepping the vegetables (about 10 minutes), you’ll sauté them for 5 to 7 minutes, then simmer the lentils in broth for 25 to 30 minutes until tender. The total time can vary depending on whether you soak the lentils beforehand (optional) and your stovetop heat. The soup is ready when lentils are soft but not mushy, and flavors have melded well.

Can I make Mexican lentil soup vegetarian or vegan?

Yes, Mexican lentil soup can easily be made vegetarian or vegan by using vegetable broth instead of chicken broth. Omit any meat additions like chorizo. The combination of spices, vegetables, and lentils creates a hearty and flavorful soup without animal products. To add protein and texture, consider adding diced potatoes or corn. Always check that your broth is free from animal products if you want the dish fully vegan.

What are some common variations of Mexican lentil soup?

Common variations of Mexican lentil soup include adding chorizo or diced ham for a meaty version, incorporating potatoes or zucchini for extra vegetables, and using different chili peppers like chipotle for a smokier flavor. Some recipes blend part of the soup for a thicker texture, while others keep it chunky. Topping the soup with fresh lime juice, avocado slices, or crumbled queso fresco are popular ways to add brightness and creaminess.

How should I store and reheat leftover Mexican lentil soup?

Store leftover Mexican lentil soup in an airtight container in the refrigerator for up to 3-4 days. Before refrigerating, let the soup cool to room temperature to prevent condensation. To reheat, warm it gently on the stovetop over medium heat, stirring occasionally. You may need to add a splash of broth or water to loosen the consistency if it has thickened. Leftover soup can also be frozen for up to 2 months; thaw overnight in the fridge before reheating.

Mexican Lentil Soup Recipe With Fresh Spices And Ingredients

Name: Mexican Lentil Soup
Prep time: PT-495217H31M43S
Cook time: 1 h
Total time: 1 h 15 min
Cuisine: Mexican
Ingredients: – 2 tablespoons 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 seeded and chopped jalapeno (optional); – 1 1/2 tablespoons minced garlic (4 cloves); – 7 cups low-sodium vegetable broth (plus more if needed); – 2 cans (14.5 oz each) fire roasted tomatoes; – 1 1/4 cups brown lentils, rinsed and picked over; – 1 tablespoon ancho chili powder; – 2 teaspoons ground cumin; – 1/2 teaspoon ground coriander; – Salt and pepper to taste; – 1/2 cup chopped fresh cilantro; – 1 tablespoon fresh lime juice; – 2 cups tortilla strips or crumbled tortilla chips for serving; – 2 diced avocados for serving; – 1/2 cup crumbled cotija or Mexican blend shredded cheese for serving

Ingredients

– 2 tablespoons 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 seeded and chopped jalapeno (optional)

– 1 1/2 tablespoons minced garlic (4 cloves)

– 7 cups low-sodium vegetable broth (plus more if needed)

– 2 cans (14.5 oz each) fire roasted tomatoes

– 1 1/4 cups brown lentils, rinsed and picked over

– 1 tablespoon ancho chili powder

– 2 teaspoons ground cumin

– 1/2 teaspoon ground coriander

– Salt and pepper to taste

– 1/2 cup chopped fresh cilantro

– 1 tablespoon fresh lime juice

– 2 cups tortilla strips or crumbled tortilla chips for serving

– 2 diced avocados for serving

– 1/2 cup crumbled cotija or Mexican blend shredded cheese for serving

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Instructions

1-Heat 2 tablespoons of olive oil in a large pot over medium-high heat. Add 1 1/2 cups chopped yellow onion, 1 1/2 cups chopped yellow bell pepper, 1 1/4 cups peeled and diced carrots, and 1 seeded and chopped jalapeno (if using), and sauté for 2 minutes.

2-Add 1 1/2 tablespoons minced garlic and sauté for 2 more minutes.

3-Stir in 7 cups low-sodium vegetable broth, 2 cans (14.5 oz each) fire roasted tomatoes, 1 1/4 cups brown lentils (rinsed and picked over), 1 tablespoon ancho chili powder, 2 teaspoons ground cumin, 1/2 teaspoon ground coriander, and salt and pepper to taste.

4-Bring the mixture to a boil, then reduce heat to low and simmer for about 45 minutes, or until the lentils are tender, stirring occasionally.

5-Stir in 1/2 cup chopped fresh cilantro and 1 tablespoon fresh lime juice.

6-Serve warm, topped with 2 cups tortilla strips or crumbled tortilla chips, 2 diced avocados, and 1/2 cup crumbled cotija or Mexican blend shredded cheese.

Last Step:

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Notes

🌮 To make your own tortilla strips, brush corn tortillas with olive or canola oil, cut into 1/4-inch strips, season with salt, and bake at 375°F for about 10 minutes, turning once.
🥄 When blending the soup, add chopped cilantro afterward to preserve color and flavor.
💪 Lentils are a great source of protein and fiber, making this soup filling and nutritious while complementing Mexican spices and avocado.

Author: Brandi Oshea
Prep Time: 15 minutes
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Cook Time: 1 hour
Category: Soup
Method: Simmering
Cuisine: Mexican
Diet: Vegetarian

Nutrition

Serving Size: 1 bowl
Calories: 486
Sugar: 9 grams
Sodium: 518 mg
Fat: 22 grams
Saturated Fat: 5 grams
Carbohydrates: 56 grams
Fiber: 20 grams
Protein: 22 grams
Cholesterol: 11 mg