Mexican Lentil Soup
Warm up your soul with this hearty and flavorful Mexican Lentil Soup, a vibrant bowl packed with plant-based goodness and a spicy kick. This comforting recipe combines tender green or brown lentils, sautéed vegetables like carrots, celery, and jalapeño, and a robust medley of spices including smoky paprika, cumin, and chili powder for an irresistible depth of flavor. With tangy lime juice and fresh cilantro stirred in just before serving, every spoonful bursts with zesty, aromatic notes. Perfect for a quick weeknight dinner or meal prep, this one-pot wonder comes together in under an hour and is both vegetarian and gluten-free. Garnish with creamy diced avocado for an optional indulgence and serve it with a side of crusty bread or tortilla chips for the ultimate cozy meal. This recipe is a must-try for anyone looking to explore the heartwarming flavors of Mexican-inspired cooking!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion, diced
- 3 cloves garlic cloves, minced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 1 medium jalapeño, seeded and diced
- 1 cup dried green or brown lentils
- 1 14-ounce can canned diced tomatoes
- 6 cups vegetable broth (or chicken broth)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon smoked paprika
- 1 teaspoon dried oregano
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 medium lime, juiced
- 0.25 cup fresh cilantro, chopped
- 1 medium avocado, diced (optional for garnish)
Instructions
Heat the olive oil in a large pot over medium heat.
Add the diced onion and sauté for 3-4 minutes until softened.
Stir in the minced garlic, diced carrots, diced celery, and diced jalapeño. Cook for another 5-6 minutes, stirring occasionally.
Rinse the lentils under cold water and add them to the pot, stirring to combine.
Pour in the canned diced tomatoes and vegetable broth.
Stir in the ground cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper.
Bring the mixture to a boil over high heat, then reduce the heat to low and cover the pot. Let it simmer for 30-35 minutes, stirring occasionally, until the lentils are tender.
Taste and adjust the seasoning, adding more salt or spices as needed.
Stir in the lime juice and fresh cilantro just before serving.
Ladle the soup into bowls and garnish with diced avocado, if desired.
Serve warm and enjoy!
Nutrition Facts
Calories |
1707 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 75.2 g | 96% | |
| Saturated Fat | 12.2 g | 61% | |
| Polyunsaturated Fat | 6.1 g | ||
| Cholesterol | 8 mg | 3% | |
| Sodium | 8779 mg | 382% | |
| Total Carbohydrate | 209.6 g | 76% | |
| Dietary Fiber | 57.8 g | 206% | |
| Total Sugars | 37.2 g | ||
| Protein | 68.1 g | 136% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 523 mg | 40% | |
| Iron | 23.3 mg | 129% | |
| Potassium | 5238 mg | 111% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
