Mexican Lentil Soup

Warm up your soul with this hearty and flavorful Mexican Lentil Soup, a vibrant bowl packed with plant-based goodness and a spicy kick. This comforting recipe combines tender green or brown lentils, sautéed vegetables like carrots, celery, and jalapeño, and a robust medley of spices including smoky paprika, cumin, and chili powder for an irresistible depth of flavor. With tangy lime juice and fresh cilantro stirred in just before serving, every spoonful bursts with zesty, aromatic notes. Perfect for a quick weeknight dinner or meal prep, this one-pot wonder comes together in under an hour and is both vegetarian and gluten-free. Garnish with creamy diced avocado for an optional indulgence and serve it with a side of crusty bread or tortilla chips for the ultimate cozy meal. This recipe is a must-try for anyone looking to explore the heartwarming flavors of Mexican-inspired cooking!

Nutriscore Rating: 80/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 4

Ingredients

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 2 medium carrots, diced
• 2 stalks celery stalks, diced
• 1 medium jalapeño, seeded and diced
• 1 cup dried green or brown lentils
• 1 14-ounce can canned diced tomatoes
• 6 cups vegetable broth (or chicken broth)
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 medium lime, juiced
• 0.25 cup fresh cilantro, chopped
• 1 medium avocado, diced (optional for garnish)

Directions

Step 1

Heat the olive oil in a large pot over medium heat.

Step 2

Add the diced onion and sauté for 3-4 minutes until softened.

Step 3

Stir in the minced garlic, diced carrots, diced celery, and diced jalapeño. Cook for another 5-6 minutes, stirring occasionally.

Step 4

Rinse the lentils under cold water and add them to the pot, stirring to combine.

Step 5

Pour in the canned diced tomatoes and vegetable broth.

Step 6

Stir in the ground cumin, chili powder, smoked paprika, dried oregano, salt, and black pepper.

Step 7

Bring the mixture to a boil over high heat, then reduce the heat to low and cover the pot. Let it simmer for 30-35 minutes, stirring occasionally, until the lentils are tender.

Step 8

Taste and adjust the seasoning, adding more salt or spices as needed.

Step 9

Stir in the lime juice and fresh cilantro just before serving.

Step 10

Ladle the soup into bowls and garnish with diced avocado, if desired.

Step 11

Serve warm and enjoy!

Nutrition Facts

Serving size	2749.8 grams (2749.8g)

Amount per serving	% Daily Value*
Calories	1707

Total Fat 75.20g	96%
Saturated Fat 12.20g	61%
Polyunsaturated Fat 6.10g
Cholesterol 8mg	3%
Sodium 8779mg	382%
Total Carbohydrate 209.60g	76%
Dietary Fiber 57.80g	206%
Total Sugars 37.20g
Protein 68.10g	136%

Vitamin D 0IU	0%
Calcium 523mg	40%
Iron 23mg	129%
Potassium 5238mg	111%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 37.9%

Protein: 15.2%

Carbs: 46.9%