Mexican Lentil Soup
User Reviews
5
Mexican Lentil Soup
Description
Mexican Lentil Soup brings together lentils simmered in vegetable broth with fire roasted tomatoes and a traditional spice mix featuring ancho chili powder, cumin, and coriander. The cooking begins with sautéing onions, bell peppers, carrots, and jalapeno to build a flavor base before adding garlic and the remaining ingredients. The lentils cook until tender, infusing the broth with their earthy taste.
The resulting soup balances smokiness and spice against the natural sweetness of the vegetables, with bright freshness added by cilantro and lime juice just before serving. Texture varies from the softened lentils and vegetables to the crunchy toppings of tortilla strips and creamy diced avocado, complemented by crumbled cotija or Mexican blend cheese.
Serving this soup warm with the toppings adds contrast and richness, making it a filling meal option. The recipe provides a satisfying vegetarian entrée or starter, suitable for cooler days or anytime a flavorful lentil soup is desired.
Ingredients
- 2 Tbsp olive oil
- 1 1/2 cups chopped yellow onion (1 medium)
- 1 1/2 cups yellow bell pepper 1 medium, chopped
- 1 1/4 cups carrot 2 medium, peeled and diced
- 1 jalapeno pepper seeds discarded, chopped (optional
- 1 1/2 Tbsp garlic 4 cloves, minced
- 7 cups low-sodium vegetable broth, then more as desired
- 2 (14.5 oz) cans fire roasted tomatoes
- 1 1/4 cups brown lentils rinsed and picked over
- 1 Tbsp ancho chili powder
- 2 tsp cumin ground
- 1/2 tsp ground coriander
- salt freshly ground
- black pepper freshly ground
- 1/2 cup cilantro chopped
- 1 Tbsp lime juice fresh
For serving
- 2 cups tortilla strips or crumbled tortilla chips
- 2 avocado diced
- 1/2 cup cotija cheese or Mexican blend shredded cheese, crumbled
Instructions
- Heat olive oil in a large pot over medium-high heat. Add in onion, bell pepper, carrots and jalapeno and saute 2 minutes.
- Add garlic and saute 2 minutes longer. Stir in broth, tomatoes, lentils, chili powder, cumin, and coriander and season with salt and pepper to taste.
- Bring mixture to a boil then reduce heat to low and simmer, stirring just a few times throughout cooking, until lentils are tender, about 45 minutes.
- Stir in cilantro and lime juice. Serve warm topping each serving with tortilla strips, avocados and cotija cheese.
- Recipe source: Cooking Classy
User Reviews
Overall Rating
5
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