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Another soul-warming flavorful lentil soup from my dainty kitchen. This Mexican lentil soup is a flavorful, healthy soup for winters. Also, this soup is perfect for vegetarian, vegan, and gluten-free soup loaded with lots of healthy veggies.
I love soups and especially all lentil soups. Soups are comfort foods that not only save time but also good for health as well. Who won’t love these time-savers for the busy weekday dinners!! Even perfect for any occasion or any meal.
Lentils are an excellent source of proteins that will keep you full for longer. So if you are planning for weight loss, try these lentil soups. Also, try my Moroccan lentil soup.
This is an easy soup loaded with lots of veggies and lentils. For this lentil soup, the best option is dehusked red lentils (whole brown lentils or green lentils). This is a one-pot soup recipe. So you can either make it on stove-top or in an instant pot. In an instant pot, you may save some more 10 – 15 minutes as compared to the stovetop cooking.
Mexican Lentil Soup
Vegetables are added along with lentils to make this nutritious. This is a one pot recipe that is very simple and easy to prepare. You can make the soup in a pot or dutch oven on the stovetop but this takes longer than the pressure cooking method.
I have prepared this in both ways, i.e. on a dutch oven/ pot and in the pressure cooker (manual/electric instant pot). There is a difference in time of cooking.
Ingredients for Mexican Lentil Soup
This is a simple recipe and doesn’t require any fancy items. What you need is lots of vegetables, lentils, vegetable broth, and basic spices.
The regular vegetables used in this soup are red and yellow bell peppers, carrots, green beans, celery stalks, corn, smoked tomatoes along with onions and garlic. If you don’t find any of the ingredients that’s alright. Take any vegetables you get in your freeze is okay.
For Mexican lentil soup, we have to take whole brown lentils or green lentils. These are the best lentils in fact for any kind of lentil soup recipe. To make perfect Mexican lentil soup, you should soak the lentils for some time at least so that it will take lesser cooking time and this will also inhibit overcooking of the vegetables.
Spices & Herbs
In this soup basic spices are used that are available in every pantry. Those are ground cumin, coriander, smoked paprika, oregano, salt, and pepper. You can also use fresh herbs like oregano instead of dried ones. Add fresh parsley or cilantro leaves for freshness in the soup.
How to make Mexican lentil soup?
Step 1: Soaking the lentils is the most important part. Rinse the lentils well and soak for 1 hour. Prep all vegetables.
Step 2: Sautéing veggies & lentils
Next heat olive oil in a Dutch oven or soup pan. Saute celery, onion, garlic. After 2 – 3 minutes, add carrots, bell peppers, corns followed by soaked lentils.
Add all spices, vegetable broth, and simmer for 15 minutes covering with a lid. Cook till lentils are cooked a little soft.
Step 3: Simmer & garnish –
Once lentils are cooked, garnish with lots of freshly chopped coriander leaves and a dash of lemon juice.
Why this Mexican lentil soup is so great?
- This lentil soup is packed with high protein and high fiber elements.
- Lots of added vegetable makes this soup healthy and nutritious.
- This soup is easy to make and quick recipe that has less than 30 minutes cooking time.
- This can be made ahead for weeks meal planning.
- It’s nourishing, delicious, and totally plant-based.
- This is an easy one-pot meal and can be made on a stovetop or instant pot or slow cooker.
More vegan soup recipes:
- Cream of mushroom soup
- Mix Veggies Soup
- Moroccan Lentil Soup
- Vegan Minestrone Soup
- Broccoli Mushroom Soup
- Roasted Pepper & Tomato Soup
How to store leftover lentil soup?
Leftover lentil soup can be stored in the refrigerator or freezer. In the refrigerator, you can store this for up to 4 – 5 days, if stored in a covered container. Simply reheat when required. Reheat on the stovetop on low heat till warm or microwave for 30 – 60 seconds stirring after the interval of 30 secs till it’s warm enough.
How to freeze Mexican Lentil Soup?
To store the lentil soup in the freezer, first make sure the soup is cooled down completely. Then transfer it into freezer container with lid. Don’t fill the container full, leave 1/2 inch space of container for expansion of the liquids when frozen. You can freeze it for up to 2 months or even more. When you have to use it, thaw before reheating.
Recipe card for Mexican Lentil Soup
Mexican Lentil Soup
- Dutch Oven
- 1/2 cup Brown lentils soaked for 30 minutes
- 3 Tomatoes fire roasted
- 6 Garlic pods finely minced
- 1 Onion finely chopped
- 2 Celery stalks chopped
- 1 Carrot chopped
- 1/2 cup Green Beans chopped
- 1/2 cup Corn kernels
- 1/2 cup Yellow + Red Pepper
- 1 tsp Ground coriander
- 1 tsp Ground cumin
- 1/2 tsp Red Chilli Powder
- 1 tsp Oregano
- 1 tsp Salt
- 2 tbsp Coriander leaves finely chopped
- 1/2 tsp Black Pepper Powder
- 1 Lemon
- Heat oil in a Dutch oven or soup pan.
- Add onion, garlic, celery, green chilli/ jalapeno.
- Saute for 2 minutes.
- Add carrots, bell peppers to the pot & saute for a minute.
- Add tomatoes to the pot. Saute for a minute.
- Now add in soaked lentils. Mix them well.
- Add all spices mentioned in ingredients list.
- Add veg broth and close the lid.
- Simmer for 15 – 20 minutes or till lentils are cooked well.
- Turn off the gas and add chopped coriander leaves & dash of lemon juice.
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