Mexican Lentil Soup Recipe
Mexican lentil soup made with lentils, lots of veggies, and broth is a simple, wholesome one-pot meal that’s perfect for easy meals during the week. Lentils give the soup an earthy and savory essence making the dish feel hearty and satisfying.
Servings 4 people
Calories 272kcal
Ingredients
- 1 tablespoon olive oil
- 1 small red onion diced (about 1 cup)
- 1 cup carrot finely diced
- ½ cup celery finely diced
- 2 cloves garlic minced
- 1 teaspoon Mexican oregano
- ½ teaspoon cumin
- ¼ teaspoon coriander powder
- 3 Roma tomatoes diced small (about 2 cups) or 1 14.5 ounce can of diced tomatoes or fire-roasted tomatoes
- 1 cup dried lentils sorted and rinsed
- 6 cups low-sodium vegetable broth
- 1 bay leaf
- 1 teaspoon salt
- ½ teaspoon black pepper
- juice of one lime about 2 tablespoons
- ¼ cup chopped cilantro plus more for garnish
Toppings and Garnish for Soup
- lime wedges for garnish and squeezing, optional
- chilies sliced, optional
- avocado diced, optional
Instructions
- Heat one tablespoon olive oil in a large pot over medium heat. Add chopped onion, carrot and celery to the pan sautéing until softened, about 5-8 minutes. Add the garlic and Mexican oregano, cumin and coriander and cook for 30 seconds until fragrant.
- Add chopped tomatoes and cook for 3-4 minutes until tomatoes soften slightly.
- Add lentils, bay leaf and vegetable broth to the pot. Bring to a boil, cover and reduce heat to a simmer for 20-25 minutes or until lentils are tender. Remove from heat, discard bay leaf, season with salt and pepper to taste and add fresh lime juice.
- Stir in chopped cilantro and serve soup with diced avocado, tomatoes, and lime wedges.
Slow Cooker
- Saute the veggies on top of the stove as indicated above in step 1 and 2.
- Add the lentils, bay leaf and vegetable broth. Cook on low for 4-5 hours or high to cook 2-3 hours. Discard bay leaf, season with salt and pepper to taste and add fresh lime juice. Stir in chopped cilantro and serve with your favorite toppings.
Instant Pot
- Set the Instant Pot on high saute and cook the veggies as directed in step one and two.
- Add the lentils, bay leaf and vegetable broth. Lock the lid in place, shut the pressure valve and set the time for 10 minutes on high pressure. Release the pressure immediately using a towel or long wooden spoon to prevent burns and follow the safe lid opening instructions to safely open the lid.
- Discard bay leaf, season with salt and pepper to taste and add fresh lime juice. Stir in chopped cilantro and serve with your favorite toppings.
Notes
- Chop the vegetables into even-sized small pieces. This allows you to get a little bit of the lentils and veggies in each bite.
- Don’t overcook your lentils. The cook time can vary wildly when cooking lentils. Check them regularly and stop cooking when they begin to soften.
- For storing, allow the soup to cool completely before covering it with a lid.
- Don’t forget to add on some yummy garnishes such as a squeeze of lime, cilantro, chilies, and avocado.
Nutrition
Calories: 272kcal | Carbohydrates: 46g | Protein: 15g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 622mg | Potassium: 815mg | Fiber: 19g | Sugar: 7g | Vitamin A: 5910IU | Vitamin C: 25mg | Calcium: 75mg | Iron: 4mg
