Mexican Style Lentil Soup Recipes

MEXICAN LENTIL SOUP

Mexican Lentil Soup image

A healthy and hearty vegetarian soup everyone will love! It's packed with nutritious ingredients and all those Mexican flavors will leave you craving more. Leftovers make a delicious lunch the next day too!

Provided by Jaclyn

Categories Soup

Time 1h15m

Number Of Ingredients 18

Ingredients

2 Tbsp olive oil
1 1/2 cups chopped yellow onion ((1 medium))
1 1/2 cups chopped yellow bell pepper ((1 medium))
1 1/4 cups peeled and diced carrots ((2 medium))
1 jalapeno, (seeds discarded, chopped (optional))
1 1/2 Tbsp minced garlic ((4 cloves))
7 cups low-sodium vegetable broth, (then more as desired)
2 (14.5 oz) cans fire roasted tomatoes
1 1/4 cups brown lentils, (rinsed and picked over)
1 Tbsp ancho chili powder
2 tsp ground cumin
1/2 tsp ground coriander
Salt and freshly ground black pepper
1/2 cup chopped cilantro
1 Tbsp fresh lime juice
2 cups Tortilla strips or crumbled tortilla chips
2 avocados, (diced )
1/2 cup Crumbled cotija or Mexican blend shredded cheese

Steps:

Heat olive oil in a large pot over medium-high heat. Add in onion, bell pepper, carrots and jalapeno and saute 2 minutes.
Add garlic and saute 2 minutes longer. Stir in broth, tomatoes, lentils, chili powder, cumin, and coriander and season with salt and pepper to taste.
Bring mixture to a boil then reduce heat to low and simmer, stirring just a few times throughout cooking, until lentils are tender, about 45 minutes.
Stir in cilantro and lime juice. Serve warm topping each serving with tortilla strips, avocados and cotija cheese.
Recipe source: Cooking Classy

Nutrition Facts : Calories 486 kcal, Carbohydrate 56 g, Protein 22 g, Fat 22 g, SaturatedFat 5 g, Cholesterol 11 mg, Sodium 518 mg, Fiber 20 g, Sugar 9 g, ServingSize 1 serving

LENTIL SOUP

Lentil Soup image

Your family will love this easy lentil soup so much, they'll be asking for a second serving! At home, my husband loves soups, and this lentil soup is one of his favorites (along with Chorizo Lentil Soup). It uses just a few simple main ingredients, but the end result is full of flavor!

Provided by Mely Martínez

Categories Soups

Time 35m

Number Of Ingredients 10

Ingredients

2 Tablespoons of olive oil
2/3 cups white onion (finely chopped)
1 large garlic clove (minced)
1½ cup of celery (finely cut (2 large stalks))
2/3 cups carrots (diced)
½ lb. Lentils (about 1-1/8 cup (well washed and rinsed))
6 cups of chicken broth*
2 sprigs of parsley (finely chopped)
Salt and pepper to taste.
Lime wedges to serve

Steps:

Heat olive oil in a saucepan and sauté the onions and garlic for 5 minutes over a medium heat.
Add the celery and carrots and cook for 10 minutes at a lower temperature.
Stir in the drained lentils, 6 cups of chicken broth, and the parsley. Bring to a boil and then reduce the heat to simmer. Cook for 25-30 minutes. Season the soup with salt and pepper. Remember, cooking time will depend on the lentil variitu you use for this recipe.
Serve your Lentil Soup in small bowls, add a few drops of lime juice, and enjoy!

Nutrition Facts : ServingSize 1 bowl, Calories 245 kcal, Carbohydrate 31 g, Protein 11 g, Fat 8 g, SaturatedFat 1 g, Cholesterol 6 mg, Sodium 1198 mg, Fiber 12 g, Sugar 3 g

MEXICAN LENTIL SOUP

Mexican Lentil Soup image

Only 6 ingredients! Add your favorite toppings for a hearty one-bowl meal. Very healthy, lots of fiber!

Provided by Pam-I-Am

Categories Chowders

Time 55m

Yield 6 serving(s)

Number Of Ingredients 6

Ingredients

1 tablespoon canola oil
1 cup onion, chopped
1 cup carrot, chopped
6 cups water
1 (16 ounce) jar salsa, mild
1 1/4 cups dry lentils, rinsed

Steps:

Heat oil in dutch oven or large soup pot over medium heat.
Add onion and carrot; cook and stir 3 to 4 minutes.
Add water, salsa and lentils. Bring to a boil.
Reduce heat, simmer 30 to 40 minutes or until letils are tender.
Serve by placing in a bowl and topping with a dollop of sour cream, sliced black olives, chopped green onions or corn chips. Be creative!

Nutrition Facts : Calories 202.9, Fat 3, SaturatedFat 0.3, Sodium 517.9, Carbohydrate 33.7, Fiber 14.4, Sugar 5.3, Protein 12

MEXICAN STYLE LENTIL SOUP

Mexican Style Lentil Soup image

This is a hearty, spicy and highly nutrious soup. Vegetarians can ommit the bacon. I would like to add that you don't have to add cumin to dishes to make them taste Mexican or authentic. I was born and raised in Mexico, and most of the dishes my family and friends enjoy there have little or no cumin at all. I'm appalled when I see recipes that call for more than a pinch of this spice.

Provided by Molly Bloom

Categories Pork

Time 1h

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

2 cups lentils, uncooked
1 large tomatoes, chopped
2 jalapeno chiles, chopped
1 medium onion, chopped
1 garlic clove, crushed
1/2 lb streaky bacon
1/4 cup cilantro, chopped
1/2 onion
1 garlic clove
salt and pepper

Steps:

Soak the lentils overnight.
Boil them in about a liter of water with the half onion and the whole garlic clove. If the pot starts to run dry, just add more water. Remove onion and garlic after they finish cooking.
In a large pot, fry the bacon until slightly crispy.
Add chopped onions, jalapenos and crushed garlic. Cook until soft.
Add tomatoes and cook for another 2 minutes.
Add cooked lentils with their juices and stir.
Season with salt and pepper.
Simmer in low heat for 15 minutes.
Serve immediately topped with fresh cilantro.

Nutrition Facts : Calories 134.6, Fat 8.7, SaturatedFat 2.9, Cholesterol 12.8, Sodium 159.7, Carbohydrate 9, Fiber 3.1, Sugar 1.7, Protein 5.5

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