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Mexican Lentil Soup

A hearty and flavorful soup packed with protein and fiber from lentils, perfect for a cozy evening.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4 people
Course: Soup
Cuisine: Mexican
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 cup dried lentils rinsed
  • 1 tablespoon olive oil
  • 1 onion diced
  • 2 cloves garlic minced
  • 1 bell pepper diced (any color)
  • 2 carrots diced
  • 1 zucchini diced
  • 1 can 14.5 oz diced tomatoes, with juices
  • 4 cups vegetable broth
  • 2 teaspoons ground cumin
  • 1 teaspoon chili powder
  • 1/2 teaspoon smoked paprika
  • Salt and pepper to taste
  • Juice of 1 lime
  • Cilantro for garnish optional

Equipment

  • Large pot or Dutch oven
  • Cutting board
  • Sharp knife
  • Wooden spoon or spatula
  • Measuring cups and spoons

Method
 

  1. In a large pot, heat the olive oil over medium heat.
  2. Sauté the diced onion and garlic until soft and fragrant, about 3-4 minutes.
  3. Stir in the bell pepper, carrots, and zucchini; cook for another 5 minutes until they begin to soften.
  4. Add the ground cumin, chili powder, and smoked paprika, cooking for a minute to allow the spices to bloom.
  5. Stir in the rinsed lentils and diced tomatoes with their juices.
  6. Add the vegetable broth and bring the mixture to a boil.
  7. Reduce the heat to low and let it simmer for about 25-30 minutes, stirring occasionally, until the lentils are tender.
  8. Season with salt and pepper to taste, and add the lime juice.
  9. Serve hot, garnished with fresh cilantro if desired.

Notes

Serve with crispy tortilla chips, fresh avocado slices, or warm cornbread.