Mexican Style Lentil Soup
Warm, hearty, and bursting with bold flavors, this Mexican Style Lentil Soup is a comforting, wholesome meal that’s perfect for any day of the week. Packed with protein-rich green lentils, vibrant fire-roasted tomatoes, and a medley of aromatic spices like chipotle chili powder, cumin, and oregano, this recipe delivers a deliciously smoky and subtly spicy kick. Fresh lime juice and chopped cilantro brighten each spoonful, while optional toppings like creamy avocado and crunchy tortilla chips add texture and richness. Ready in just under an hour, it’s a nutritious, one-pot wonder that’s vegan, gluten-free, and easily customizable to your taste. Whether served as a light lunch or a filling dinner, this soup is sure to become a new family favorite!
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Recipe Information
Ingredients
- 2 tablespoons olive oil
- 1 medium white onion, diced
- 4 large garlic cloves, minced
- 2 medium carrots, diced
- 2 medium celery stalks, diced
- 1 cup dried green lentils
- 1 15-ounce can fire-roasted canned tomatoes
- 6 cups vegetable broth
- 1 teaspoon chipotle chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 bay leaf
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 small lime, juice of
- 0.25 cup fresh cilantro, chopped
- 1 small jalapeño, diced (optional)
- 1 medium avocado, diced (for serving, optional)
- 1 cup tortilla chips (for serving, optional)
Instructions
In a large pot, heat the olive oil over medium heat.
Add the diced onion and sauté for 3-4 minutes until translucent.
Stir in the minced garlic, diced carrots, and diced celery. Cook for an additional 5 minutes, stirring occasionally.
Rinse the lentils thoroughly under cold water and drain.
Add the rinsed lentils, fire-roasted tomatoes, vegetable broth, chipotle chili powder, ground cumin, dried oregano, bay leaf, salt, and black pepper to the pot. Stir well to combine.
Bring the soup to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for 30-35 minutes, or until the lentils are tender.
If using, add the diced jalapeño and let it simmer for another 5 minutes.
Remove the bay leaf and discard. Stir in the fresh lime juice and chopped cilantro.
Taste the soup and adjust seasoning with additional salt or pepper if needed.
Serve hot, garnished with diced avocado and a handful of tortilla chips, if desired.
Nutrition Facts
Calories |
2604 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.3 g | 122% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 6.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 7512 mg | 327% | |
| Total Carbohydrate | 372.9 g | 136% | |
| Dietary Fiber | 72.0 g | 257% | |
| Total Sugars | 55.3 g | ||
| Protein | 98.5 g | 197% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 709 mg | 55% | |
| Iron | 29.1 mg | 162% | |
| Potassium | 6755 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.
