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5.0 from 12 votes

Mexican Lentil Soup (Vegetarian Version)

This vegetarian version of lentil soup retains all the traditional Mexican flavors and skips the meat

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 4
Calories: 151 kcal
Course: Soup
Cuisine: Vegetarian

Ingredients

  • 1.5 cups lentils
  • 1 ancho chili pepper
  • 1 Jalapeño
  • 1/2 white onion
  • 2 cloves garlic
  • 1 teaspoon cumin
  • 4-5 cups of stock
  • salt to taste

Instructions

    Cup of Yum
  1. Soak the lentils in cold water to wash away any debris
  2. Remove the stems and seeds from the ancho pepper
  3. Roast the ancho for 1-2 minutes
  4. Grind ancho into a fine powder
  5. Dice up 1/2 white onion and 1/2 jalapeno (use 1/4 jalapeno for less heat)
  6. Saute onion and jalapeno in a dollop of oil until tender
  7. Add diced garlic, ancho powder and cumin to the skillet and saute for a minute or so
  8. Add the drained lentils and (warmed up) stock, stir well
  9. Bring to a boil and then simmer for 20-30 minutes
  10. Add an additional cup of stock/water if the lentils soak up all the liquid and are still a bit crunchy
  11. Salt to taste
  12. Garnish with cilantro

Nutrition Information

Calories 151kcal (8%)

Nutrition Facts

Serving: 4Serving

Amount Per Serving

Calories 151

% Daily Value*

Calories 151kcal 8%

* Percent Daily Values are based on a 2,000 calorie diet.