Name: Hearty Mexican Lentil Soup
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4
Ingredients: 2 tablespoons extra virgin olive oil; 1 diced yellow onion; 2 diced carrots, peeled; 2 diced celery stalks; 1 diced red bell pepper; 3 minced garlic cloves; 1 tablespoon ground cumin; 1/4 teaspoon smoked paprika; 1 teaspoon dried oregano; 2 cups boxed diced tomatoes, including juices; 2 small (4 oz) cans diced green chiles; 2 cups green lentils, rinsed and sorted; 8 cups vegetable stock; 1/2 teaspoon salt; A dash or more of hot sauce, plus extra for serving; Fresh cilantro for garnish; 1 diced avocado, peeled and pitted for garnish

Hey there, soup lovers!

Looking for a cozy meal that packs a punch? You’re in the right spot!

Today, I’m excited to share my recipe for Mexican lentil soup.

It’s hearty, spicy, and oh-so-comforting.

Plus, it’s super healthy and easy to whip up!

Get ready to warm up with a big bowl of deliciousness!

mexican lentil soup — Image: mollyshomeguide.com / Photographer Molly

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Possible Ingredient Alternatives

For a low-carb alternative, replace green lentils with riced cauliflower or chopped mushrooms. Use about 3 cups of either substitute, adjusting cooking time as needed. These options provide similar texture while reducing carbohydrate content. Vegetable stock can be substituted with chicken stock for added flavor, though this changes the dish from vegetarian to non-vegetarian. Use the same amount of chicken stock as called for in the original recipe. For those avoiding nightshades, replace diced tomatoes with pureed butternut squash or sweet potato. Use 2 cups of puree and add a tablespoon of lemon juice or apple cider vinegar to mimic the acidity of tomatoes. This substitution maintains a similar consistency while altering the flavor profile slightly.

Preparation Time	10-15 minutes
Cooking Time	40-50 minutes
Total Time	50-65 minutes
Level of Difficulty	Easy

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

Calories: 600-700
Protein: 30-40 g
Fat: 20-30 g
Carbohydrates: 80-90 g

Ingredients

For the soup:

2 celery stalks (diced)
hot sauce (optional, for serving)
2 cups green lentils (rinsed thoroughly)
8 cups vegetable stock
1 tbsp ground cumin
2 small cans diced green chiles
3 garlic cloves (minced for best flavor)
1/2 tsp salt
1 tsp dried oregano
1 yellow onion (finely diced)
2 cups diced tomatoes
1 red bell pepper (diced)
2 carrots (peeled and diced)
2 tbsp olive oil (I use Colavita extra virgin)
1/4 tsp smoked paprika

For the garnish:

1 avocado (diced or sliced for garnish)
fresh cilantro (chopped, for garnish)

Step 1: Sauté the Vegetables

Heat a splash of olive oil in a large pot over medium heat.

Once hot, add the chopped onion, carrots, celery, and bell pepper.

Sauté the vegetables until they begin to soften, which will take about 5 minutes.

Stir occasionally to ensure even cooking.

Step 2: Add Aromatics and Spices

To the sautéed vegetables, add minced garlic, cumin, paprika, and oregano.

Continue to sauté for an additional minute, stirring constantly to release the flavors from the spices and preventing them from burning.

Step 3: Add Remaining Ingredients and Simmer

Pour in the tomatoes, chiles, lentils, broth, and a pinch of salt to the pot.

Bring the mixture to a simmer.

Once simmering, reduce the heat slightly and cover the pot with the lid tilted to allow steam to escape.

Let the soup simmer until the lentils become tender, which should take around 30-40 minutes.

Stir occasionally to prevent sticking.

Step 4: Season and Adjust Flavors

After the lentils are tender, taste the soup and season with additional salt and pepper to your preference.

This is the perfect time to adjust the seasoning to ensure the flavors are balanced and to your liking.

Step 5: Serve and Garnish

Ladle the Mexican Lentil Soup into serving bowls.

Top each bowl with freshly chopped cilantro, slices of avocado, and a few dashes of hot sauce for added heat and flavor.

Serve immediately and enjoy the hearty, flavorful soup!