Healthy Mexican Lentil Soup Recipe | Easy One Pot Dinner
A cozy, flavorful one-pot Mexican-inspired lentil soup with tender lentils, veggies, warm spices, and a bright splash of lime. Naturally vegetarian, budget-friendly, and great for meal prep.
Ingredients
Ingredients
- Brown or green lentils, dry, rinsed
- Yellow onion, diced
- Carrots, diced
- Celery, diced
- Red bell pepper, diced
- Jalapeño, seeded and minced
- Fresh garlic, minced
- Tomato paste
- Canned fire-roasted diced tomatoes, with juices
- Low-sodium vegetable broth (or chicken broth)
- Bay leaf
- Fresh lime, zest and juice
- Fresh cilantro, chopped
- Olive oil
- Salt
- Black pepper
- Ground cumin
- Ground coriander
- Chili powder
- Smoked paprika
- Oregano (preferably Mexican oregano)
- Chipotle in adobo, minced (optional)
- Avocado, sliced or diced (optional topping)
- Greek yogurt or dairy-free yogurt (optional topping)
- Crumbled queso fresco or cotija (optional topping)
- Thinly sliced radishes (optional topping)
- Extra cilantro and lime wedges (optional topping)
- Tortilla strips or warmed tortillas (optional serving)
Instructions
Instructions
- Warm olive oil in a large pot over medium heat and sauté the onion, carrots, and celery until the onions soften, about 5 to 6 minutes.
- Stir in the red bell pepper and jalapeño and cook for about 2 minutes.
- Add the garlic and tomato paste and cook, stirring, for 1 to 2 minutes to caramelize the paste.
- Sprinkle in the cumin, coriander, chili powder, smoked paprika, and oregano, and stir until fragrant, 30 to 60 seconds; add minced chipotle in adobo if using.
- Add the rinsed lentils, diced tomatoes with their juices, broth, bay leaf, salt, and black pepper; stir and bring to a boil.
- Reduce to a gentle simmer, cover the pot slightly ajar, and cook until the lentils are tender but not mushy, about 25 to 35 minutes.
- Remove the bay leaf, then stir in lime zest and juice and the chopped cilantro; taste and adjust seasoning with more salt, pepper, or lime as needed.
- Ladle into bowls and top with avocado, yogurt, radishes, extra cilantro, and tortilla strips if desired.
Notes
Adjust heat with extra jalapeño, chipotle, or a pinch of cayenne. Add broth to loosen or simmer uncovered to thicken; mash some lentils for extra body. Store up to 5 days refrigerated or 3 months frozen; refresh with lime and cilantro after reheating. Variations: add corn, swap in tomatillos, include sweet potato, stir in greens, blend part of the soup for creaminess, or add cooked shredded chicken.