Mexican Lentil Soup
User Reviews
5
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Prep Time
20 mins
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Cook Time
30 mins
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Total Time
50 mins
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Servings
6 servings
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Calories
331 kcal
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Course
Main Course, Soup, Lunch
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Cuisine
Mexican
Mexican Lentil Soup
Description
The lentils are softened in a broth infused with onion and epazote until just tender but maintaining some firmness. Separately, chorizo is rendered to release fat, followed by cooking onions, carrots, and celery until soft. Garlic, cumin, roasted green chiles, and crushed tomatoes are added to build a complex flavor base.
Once lentils are cooked, they and some of their cooking liquid are combined with the chorizo-vegetable mixture for a final simmer. Seasoning is adjusted with salt, and the soup is served topped with chopped cilantro and chile pequin for added heat. The result is a rich, multi-layered soup with robust charred and earthy elements, ripe tomato acidity, and herbal notes from epazote.
This soup offers a filling, balanced meal ideal for cooler days or when a nourishing dish with spicy, smoky flavors is desired. The use of traditional Mexican ingredients provides authentic character to the lentil soup.
Ingredients
LENTILS
- 1 1/2 cups lentils (brown or green)
- 1/2 onion
- 1 prig epazote optional, fresh
- 1 quart chicken broth or vegetable broth
- salt
SOUP BASE
- 8 ounces Mexican chorizo (see above for alternates)
- 1 cup onion minced, white or yellow
- 1 carrot peeled and diced, large
- 2 ribs celery sliced thin
- 4 cloves garlic minced
- 1/2 teaspoon cumin
- 2 green chiles seeded, peeled and diced, roasted
- 1 cup crushed tomatoes
- salt
- cilantro chopped, to taste
- Chile Pequin chopped, to taste
Instructions
- Put the onion and epazote in a pot and add the broth, plus another quart of water. Add the lentils and bring to a simmer. Simmer until the lentils are tender, but not mushy. You want them cooked, but still a little al dente. Add salt to taste and turn off the heat.
- Meanwhile, in another pot, cook the chorizo -- it should be fatty enough so you don't need to add more fat or oil -- until well rendered, then add the onion, carrot and celery. Cook these until soft, then add the garlic and cook for another couple minutes.
- Stir in the cumin, green chiles and tomatoes. If the lentils are done, add them, plus as much of the lentil cooking liquid as you want. If the lentils aren't done, just turn the heat off the soup base until they are.
- Once everything's all together, simmer another few minutes, adding salt to taste. Serve with chopped cilantro and as many chile pequins as you can stand.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 331 kcal
% Daily Value*
| Calories | 331kcal | 17% |
| Carbohydrates | 39g | 13% |
| Protein | 20g | 40% |
| Fat | 11g | 17% |
| Saturated Fat | 4g | 20% |
| Polyunsaturated Fat | 0.3g | 2% |
| Monounsaturated Fat | 0.2g | 1% |
| Cholesterol | 27mg | 9% |
| Sodium | 932mg | 39% |
| Potassium | 737mg | 16% |
| Fiber | 17g | 68% |
| Sugar | 6g | 12% |
| Vitamin A | 2073IU | 41% |
| Vitamin C | 10mg | 11% |
| Calcium | 70mg | 7% |
| Iron | 5mg | 28% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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