Mexican Lentil Soup with Panela Cheese
Warm, hearty, and packed with bold flavors, this Mexican Lentil Soup with Panela Cheese is the ultimate comfort food with a Southwestern twist. Featuring tender lentils simmered with a medley of fresh vegetables, aromatic spices like cumin and smoked paprika, and a rich tomato base, this soup is as nutrient-dense as it is flavorful. The addition of creamy, mild panela cheese cubes adds a delightful texture and a burst of creaminess in every spoonful. Perfectly balanced with fresh cilantro and a squeeze of lime, this one-pot wonder is not only easy to prepare in under an hour but also naturally vegetarian and easily adaptable for any diet. Serve this comforting classic for a wholesome lunch or dinner that the whole family will love.
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Recipe Information
Ingredients
- 1 cup dried lentils
- 2 tablespoons olive oil
- 1 medium white onion, finely chopped
- 3 cloves fresh garlic cloves, minced
- 2 medium carrots, diced
- 2 stalks celery stalks, diced
- 4 medium roma tomatoes, blended into a puree
- 6 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 0.5 teaspoons smoked paprika
- 1 piece bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 8 ounces panela cheese, cubed
- 0.25 cup fresh cilantro, chopped (for garnish)
- 1 lime lime wedges (for serving)
Instructions
Rinse the lentils under cold water and set them aside.
Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook for 2-3 minutes until translucent.
Stir in the minced garlic and cook for another minute, being careful not to let it burn.
Add the diced carrots and celery to the pot. Cook for 5 minutes, stirring occasionally, until the vegetables begin to soften.
Pour in the blended tomato puree and stir well. Cook for 3-4 minutes until the mixture thickens slightly.
Add the rinsed lentils, vegetable broth, ground cumin, dried oregano, smoked paprika, bay leaf, salt, and black pepper to the pot. Stir thoroughly.
Increase the heat to high and bring the soup to a boil. Once boiling, reduce the heat to low, cover the pot, and let it simmer for 25-30 minutes, or until the lentils are tender.
Remove the bay leaf from the soup and taste for seasoning, adjusting salt and pepper as needed.
Gently stir in the cubed panela cheese and allow it to warm in the soup for 2-3 minutes without fully melting.
Ladle the soup into bowls and garnish with fresh cilantro.
Serve with lime wedges on the side for squeezing over the soup. Enjoy your Mexican Lentil Soup with Panela Cheese!
Nutrition Facts
Calories |
2259 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 89.2 g | 114% | |
| Saturated Fat | 37.7 g | 189% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 113 mg | 38% | |
| Sodium | 7429 mg | 323% | |
| Total Carbohydrate | 253.4 g | 92% | |
| Dietary Fiber | 89.2 g | 319% | |
| Total Sugars | 41.8 g | ||
| Protein | 125.1 g | 250% | |
| Vitamin D | 1.9 mcg | 9% | |
| Calcium | 1623 mg | 125% | |
| Iron | 25.4 mg | 141% | |
| Potassium | 6060 mg | 129% | |
*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.
