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Hearty Mexican Lentil Soup

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This Hearty Mexican Lentil Soup is a comforting, flavorful, and nutrient-packed dish that’s perfect for chilly days. Loaded with tender lentils, fresh vegetables, and bold spices, it’s a satisfying meal that’s easy to make and naturally vegan.

Ingredients

Scale
  • 1 cup dry lentils, rinsed and picked over
  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 medium carrot, diced
  • 1 medium red bell pepper, diced
  • 1 (14.5 oz) can diced tomatoes
  • 4 cups vegetable broth
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon chili powder
  • 1/4 teaspoon cayenne pepper (optional, for heat)
  • Salt and black pepper, to taste
  • 1 cup corn kernels (fresh, canned, or frozen)
  • 1/2 cup chopped fresh cilantro
  • Juice of 1 lime

Optional Garnishes:

  • Sliced avocado
  • Crushed tortilla chips
  • Shredded cheese (if not vegan)
  • Extra lime wedges

Instructions

  1. Sauté the Vegetables:
    • Heat the olive oil in a large pot over medium heat. Add the diced onion, garlic, carrot, and bell pepper. Sauté for 5–7 minutes, or until softened.
  2. Add Spices and Tomatoes:
    • Stir in the cumin, smoked paprika, chili powder, and cayenne pepper (if using). Cook for 1 minute to toast the spices. Add the diced tomatoes and stir to combine.
  3. Simmer the Soup:
    • Pour in the vegetable broth and add the lentils. Bring the mixture to a boil, then reduce the heat to low and simmer, covered, for 25–30 minutes, or until the lentils are tender.
  4. Add Corn and Cilantro:
    • Stir in the corn kernels and chopped cilantro. Cook for an additional 5 minutes.
  5. Finish with Lime Juice:
    • Remove the soup from heat and stir in the lime juice. Taste and adjust seasoning with salt and pepper.
  6. Serve:
    • Ladle the soup into bowls and garnish with your favorite toppings, such as avocado slices, crushed tortilla chips, or shredded cheese.

Notes

  • For extra protein, add black beans or pinto beans along with the lentils.
  • Leftovers can be stored in an airtight container in the refrigerator for up to 5 days or frozen for up to 3 months.
  • Adjust the spice level by adding more or less chili powder and cayenne pepper.

Find it online: https://ukfinda.com/hearty-mexican-lentil-soup/