Mexican Style Lentil Soup

Warm, hearty, and bursting with bold flavors, this Mexican Style Lentil Soup is a comforting, wholesome meal that’s perfect for any day of the week. Packed with protein-rich green lentils, vibrant fire-roasted tomatoes, and a medley of aromatic spices like chipotle chili powder, cumin, and oregano, this recipe delivers a deliciously smoky and subtly spicy kick. Fresh lime juice and chopped cilantro brighten each spoonful, while optional toppings like creamy avocado and crunchy tortilla chips add texture and richness. Ready in just under an hour, it’s a nutritious, one-pot wonder that’s vegan, gluten-free, and easily customizable to your taste. Whether served as a light lunch or a filling dinner, this soup is sure to become a new family favorite!

Nutriscore Rating: 82/100

Prep Time:15 mins

Cook Time:45 mins

Total Time:60 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 medium white onion, diced
• 4 large garlic cloves, minced
• 2 medium carrots, diced
• 2 medium celery stalks, diced
• 1 cup dried green lentils
• 1 15-ounce can fire-roasted canned tomatoes
• 6 cups vegetable broth
• 1 teaspoon chipotle chili powder
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 small lime, juice of
• 0.25 cup fresh cilantro, chopped
• 1 small jalapeño, diced (optional)
• 1 medium avocado, diced (for serving, optional)
• 1 cup tortilla chips (for serving, optional)

Directions

Step 1

In a large pot, heat the olive oil over medium heat.

Step 2

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

Step 3

Stir in the minced garlic, diced carrots, and diced celery. Cook for an additional 5 minutes, stirring occasionally.

Step 4

Rinse the lentils thoroughly under cold water and drain.

Step 5

Add the rinsed lentils, fire-roasted tomatoes, vegetable broth, chipotle chili powder, ground cumin, dried oregano, bay leaf, salt, and black pepper to the pot. Stir well to combine.

Step 6

Bring the soup to a boil, then reduce the heat to low. Cover the pot and let the soup simmer for 30-35 minutes, or until the lentils are tender.

Step 7

If using, add the diced jalapeño and let it simmer for another 5 minutes.

Step 8

Remove the bay leaf and discard. Stir in the fresh lime juice and chopped cilantro.

Step 9

Taste the soup and adjust seasoning with additional salt or pepper if needed.

Step 10

Serve hot, garnished with diced avocado and a handful of tortilla chips, if desired.

Nutrition Facts

Serving size	2852.8 grams (2852.8g)

Amount per serving	% Daily Value*
Calories	2604

Total Fat 95.30g	122%
Saturated Fat 14.80g	74%
Polyunsaturated Fat 6.90g
Cholesterol 0mg	0%
Sodium 7512mg	327%
Total Carbohydrate 372.90g	136%
Dietary Fiber 72.00g	257%
Total Sugars 55.30g
Protein 98.50g	197%

Vitamin D 0IU	0%
Calcium 709mg	55%
Iron 29mg	162%
Potassium 6755mg	144%

*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: 31.3%

Protein: 14.4%

Carbs: 54.4%