Mexican Lentil Soup

This filling lentil soup is enjoyed throughout Mexico and Central America and is packed full of flavorful ingredients.

Recipe by Eddie Garza

Cooking time: 60 minutes


Calories:363 .2kcal


  • 1 tablespoon olive oil
  • 1 large carrot, peeled and diced small
  • 1 medium onion, diced
  • 3 celery stalks, diced small
  • 3 garlic cloves, minced
  • 1 tablespoon ground cumin
  • 1 teaspoon dried oregano
  • 1 teaspoon salt
  • 1 teaspoon freshly ground black pepper
  • 2 chipotles in adobo, minced, plus 2 tablespoons adobo sauce from the can
  • 3 cups lentils
  • 1 large russet potato, peeled and diced small
  • 1 (15-ounce) can diced tomatoes, not drained
  • 10 cups vegetable stock
  • 3 tablespoons minced cilantro
  • 2 limes, quartered

How To Prepare

  1. Heat a large soup pot or saucepan over medium-high heat. Add the oil and sauté the carrot, onion, celery, and garlic for 5 to 7 minutes.
  2. Add the cumin, oregano, salt, and pepper, and stir. Then add the chipotle chiles and sauté for 2 minutes. Add the adobo sauce, lentils, potato, tomatoes and their juice, vegetable stock, and cilantro, and bring to a boil.
  3. Reduce the heat to a simmer and cook, covered, for 40 to 50 minutes. The lentils should remain intact and still have their shape, but be cooked through.
  4. Serve hot with a lime wedge.

Mexican Lentil Soup

  • If you overcook the lentils, don’t worry! Just pulse them with an immersion blender or in a regular blender and enjoy as a smooth puréed soup.
  • Adding some steamed rice can help make this bowl even more satisfying.

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Mexican Lentil Soup