Mexican Lentil Soup with Roasted Garlic and Chilies
Warm up with a bowl of vibrant Mexican Lentil Soup with Roasted Garlic and Chilies, a comforting and flavorful dish that's perfect for any season. This hearty soup features tender lentils simmered in a rich vegetable broth enhanced by smoky poblano and chipotle chilies, aromatic cumin, and warm smoked paprika. The addition of roasted garlic brings a deeply savory sweetness that elevates every spoonful. Packed with wholesome vegetables and finished with a zesty squeeze of lime and optional fresh cilantro, this one-pot vegan recipe is as nutritious as it is delicious. Ideal for meal prep or a cozy family dinner, this easy lentil soup comes together in under an hour and can be customized to your spice preference. Perfectly spiced, smoky, and satisfying, it’s a tribute to the bold, comforting flavors of Mexican cuisine.
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Recipe Information
Ingredients
- 1 cup dried lentils
- 1 whole garlic bulb
- 3 tablespoons olive oil
- 1 large onion
- 2 medium carrot
- 2 celery stalks
- 1 large poblano chili
- 1 chipotle chili in adobo sauce
- 1 teaspoon cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 cup tomatoes (diced, canned or fresh)
- 6 cups vegetable broth
- 1 lime
- 0.25 cup fresh cilantro (optional)
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat your oven to 400°F (200°C).
Slice off the top of the garlic bulb to expose the cloves slightly. Drizzle it with 1 tablespoon olive oil, wrap it in aluminum foil, and roast in the oven for 30-35 minutes until the cloves are golden and soft.
Meanwhile, rinse the lentils under cold water and set them aside.
Chop the onion, carrots, and celery into small, even-sized pieces. Dice the poblano chili and set them aside.
In a large pot, heat the remaining 2 tablespoons olive oil over medium heat. Add the chopped onion, carrots, and celery, and sauté for 5-7 minutes until softened.
Stir in the diced poblano chili, chipotle chili, cumin, oregano, and smoked paprika. Cook for 1 minute until fragrant.
Add the diced tomatoes, rinsed lentils, and vegetable broth to the pot. Bring to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes or until the lentils are tender.
Once the garlic is roasted, squeeze the soft cloves out of their skins and mash them into a paste. Stir the roasted garlic into the soup.
Season the soup with salt and black pepper, tasting and adjusting as necessary. Simmer for an additional 5 minutes.
Serve the soup hot with a squeeze of fresh lime juice and garnish with chopped cilantro, if desired.
Nutrition Facts
Calories |
2008 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.8 g | 78% | |
| Saturated Fat | 10.0 g | 50% | |
| Polyunsaturated Fat | 8.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 6132 mg | 267% | |
| Total Carbohydrate | 295.6 g | 107% | |
| Dietary Fiber | 96.9 g | 346% | |
| Total Sugars | 54.9 g | ||
| Protein | 89.6 g | 179% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 663 mg | 51% | |
| Iron | 27.7 mg | 154% | |
| Potassium | 6769 mg | 144% | |
*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.
