Lentil Soup, Easy & Comforting! Recipe

I’m sharing my Mexican Lentil Soup Recipe that tucks a bounty of vegetables into one pot so no one misses the meat, and the method may surprise you.

I love a recipe that surprises people and this Lentil Soup, Easy & Comforting! always does.

I start with a sweet yellow onion and lots of garlic, then let it do its thing until the bowl feels full and honest. It reads like a Lentil Mexican Soup but it also slips into Mexican Soup Recipes because it somehow tastes richer than you’d expect yet stays simple.

I swear people get curious the first spoonful, some even ask whats different, and once they taste it they keep asking for more, dont know why but they do.

Ingredients

• Lentils: Good source of protein and fiber, filling and low fat, earthy flavor.
• Onion: Adds savory sweetness when cooked, gives depth and natural sugars.
• Carrots: Bring sweetness, beta carotene and fiber, brightens broth texture.
• Tomatoes: Tomatoes add acidity and umami, vitamin C, balance richer flavors.
• Spices: Cumin and chili add warmth and smokiness; oregano and bay layer herbs.
• Broth: Liquid base gives savory body, adds minerals, controls salt levels.
• Garlic: Garlic gives pungent warmth, allicin benefits, and deeper savory notes.
• Lime and cilantro: Lime brightens with acid, cilantro freshens, both lift heavy soup.
• Avocado and chips: Avocado adds creaminess and healthy fats, chips add crunch and salt.

Ingredient Quantities

• 1 cup dried brown or green lentils
• 2 tablespoons olive oil
• 1 large yellow onion, diced
• 2 medium carrots, diced
• 2 celery stalks, diced
• 1 poblano or 1 jalapeño, seeded and diced (optional)
• 3 garlic cloves, minced
• 1 (14.5 ounce) can diced tomatoes
• 1 tablespoon tomato paste
• 6 cups vegetable or chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1/2 teaspoon smoked paprika (optional)
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 2 tablespoons fresh lime juice (about 1 lime)
• 1/4 cup chopped fresh cilantro
• Avocado slices and tortilla chips for serving (optional)

How to Make this

1. Rinse 1 cup lentils and pick out any stones, then set aside. Heat 2 tablespoons olive oil in a large pot over medium heat, add the diced onion, carrots, celery and diced poblano or jalapeño if using, season with a pinch of salt and cook until veggies are softened about 6 to 8 minutes.

2. Add the minced garlic and cook 30 to 45 seconds until fragrant, then stir in 1 tablespoon tomato paste and let it toast for 1 to 2 minutes so it gets a little caramelized, this really boosts the flavor.

3. Pour in the can of diced tomatoes and 6 cups broth, scrape any brown bits off the bottom, then add the rinsed lentils, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika if using, 1 teaspoon dried oregano, 1 bay leaf, 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper.

4. Bring to a boil, then lower to a simmer, cover partially and cook until lentils are tender about 25 to 30 minutes. If foam forms on top, skim it off; if soup gets too thick add a splash more broth or water.

5. For a creamier texture, take out 1 to 2 cups of the soup and puree it in a blender or use an immersion blender to pulse a few times, then stir back into the pot, or mash some lentils with a fork right in the pot, whatever you prefer.

6. Remove the bay leaf, stir in 2 tablespoons fresh lime juice and 1/4 cup chopped cilantro, taste and adjust salt or lime as needed, its better to add lime at the end so the flavor stays bright.

7. Serve hot with avocado slices and tortilla chips on the side, extra cilantro or a lime wedge if you like, and dont be shy with toppings like a little sour cream or shredded cheese if you want.

8. Leftovers keep well in the fridge for up to 4 days or freeze for up to 3 months, reheat gently and add a splash of broth if it thickens.

Equipment Needed

1. Large pot or Dutch oven (about 6 quart), for browning veggies and simmering the lentils
2. Cutting board, for chopping onion, carrots, celery and peppers
3. Chef’s knife, sharp enough to dice veggies quickly
4. Measuring cups and spoons, for lentils, broth, spices and oil
5. Wooden spoon or heatproof spatula, to stir and scrape the pot
6. Can opener, for the diced tomatoes
7. Colander or fine mesh sieve, to rinse and pick over the lentils
8. Immersion blender or regular blender, to puree 1–2 cups for a creamier texture
9. Ladle and bowls for serving, plus a small bowl for chopped cilantro or lime wedges if you want toppings

FAQ

Lentil Soup, Easy & Comforting! Recipe Substitutions and Variations

• Lentils: use red lentils (cook way faster and get creamy), or green split peas for a similar texture, or 2 cans of rinsed canned lentils if you’re in a hurry—add canned near the end so they don’t go to mush.
• Broth: swap vegetable or chicken broth for water plus a bouillon cube or paste, or use mushroom or bone broth for deeper flavor, just taste and adjust salt.
• Poblano/jalapeño: if you want less heat use a diced bell pepper, for smoky heat try 1 chopped chipotle in adobo (use less), or toss in canned green chiles for convenience.
• Cilantro and lime: replace cilantro with chopped parsley or basil if you don’t like it, and use lemon juice or a splash of apple cider vinegar instead of lime juice for bright acidity.

Pro Tips

1) Toast and bloom for more depth: heat your oil, toss in the spices and let them sizzle for 20-30 seconds, and give the tomato paste a chance to darken a bit before you add the liquid. It sounds small but it makes the whole pot taste richer, less tinny. Dont skip this.

2) Control texture the easy way: scoop out 1 to 2 cups and blitz or mash to thicken without cream, or pulse with an immersion blender for a chunkier finish. If you like firmer lentils, check early and stop when they still have a little bite, if you want them silky cook longer or use a pressure cooker for a faster, creamier result.

3) Tweak heat and smokiness to your liking: roast or char the poblano/jalapeño for smoky depth, or leave the seeds in for more kick. Smoked paprika and a tiny pinch of sugar or soy sauce can round out flavor if it tastes flat. Finish with lime and cilantro at the end so the brightness stays alive.

4) Storage and reheat hacks: lentil soup thickens in the fridge, thats normal — add a splash of broth or water when reheating. Freeze in single meal portions, leave avocado and chips out till serving, and if you wanna boost freshness after reheating, stir in a squeeze of fresh lime and a drizzle of olive oil.

Lentil Soup, Easy & Comforting! Recipe

Recipe by Tina Simpson

0.0 from 0 votes

I’m sharing my Mexican Lentil Soup Recipe that tucks a bounty of vegetables into one pot so no one misses the meat, and the method may surprise you.

Pin

Servings

6

servings

Calories

197

kcal

Equipment: 1. Large pot or Dutch oven (about 6 quart), for browning veggies and simmering the lentils
2. Cutting board, for chopping onion, carrots, celery and peppers
3. Chef’s knife, sharp enough to dice veggies quickly
4. Measuring cups and spoons, for lentils, broth, spices and oil
5. Wooden spoon or heatproof spatula, to stir and scrape the pot
6. Can opener, for the diced tomatoes
7. Colander or fine mesh sieve, to rinse and pick over the lentils
8. Immersion blender or regular blender, to puree 1–2 cups for a creamier texture
9. Ladle and bowls for serving, plus a small bowl for chopped cilantro or lime wedges if you want toppings

Ingredients

• 1 cup dried brown or green lentils

• 2 tablespoons olive oil

• 1 large yellow onion, diced

• 2 medium carrots, diced

• 2 celery stalks, diced

• 1 poblano or 1 jalapeño, seeded and diced (optional)

• 3 garlic cloves, minced

• 1 (14.5 ounce) can diced tomatoes

• 1 tablespoon tomato paste

• 6 cups vegetable or chicken broth

• 1 teaspoon ground cumin

• 1 teaspoon chili powder

• 1/2 teaspoon smoked paprika (optional)

• 1 teaspoon dried oregano

• 1 bay leaf

• 1 1/2 teaspoons kosher salt

• 1/2 teaspoon black pepper

• 2 tablespoons fresh lime juice (about 1 lime)

• 1/4 cup chopped fresh cilantro

• Avocado slices and tortilla chips for serving (optional)

Directions

• Rinse 1 cup lentils and pick out any stones, then set aside. Heat 2 tablespoons olive oil in a large pot over medium heat, add the diced onion, carrots, celery and diced poblano or jalapeño if using, season with a pinch of salt and cook until veggies are softened about 6 to 8 minutes.
• Add the minced garlic and cook 30 to 45 seconds until fragrant, then stir in 1 tablespoon tomato paste and let it toast for 1 to 2 minutes so it gets a little caramelized, this really boosts the flavor.
• Pour in the can of diced tomatoes and 6 cups broth, scrape any brown bits off the bottom, then add the rinsed lentils, 1 teaspoon ground cumin, 1 teaspoon chili powder, 1/2 teaspoon smoked paprika if using, 1 teaspoon dried oregano, 1 bay leaf, 1 1/2 teaspoons kosher salt and 1/2 teaspoon black pepper.
• Bring to a boil, then lower to a simmer, cover partially and cook until lentils are tender about 25 to 30 minutes. If foam forms on top, skim it off; if soup gets too thick add a splash more broth or water.
• For a creamier texture, take out 1 to 2 cups of the soup and puree it in a blender or use an immersion blender to pulse a few times, then stir back into the pot, or mash some lentils with a fork right in the pot, whatever you prefer.
• Remove the bay leaf, stir in 2 tablespoons fresh lime juice and 1/4 cup chopped cilantro, taste and adjust salt or lime as needed, its better to add lime at the end so the flavor stays bright.
• Serve hot with avocado slices and tortilla chips on the side, extra cilantro or a lime wedge if you like, and dont be shy with toppings like a little sour cream or shredded cheese if you want.
• Leftovers keep well in the fridge for up to 4 days or freeze for up to 3 months, reheat gently and add a splash of broth if it thickens.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 478g
• Total number of serves: 6
• Calories: 197kcal
• Fat: 4.8g
• Saturated Fat: 0.7g
• Trans Fat: 0g
• Polyunsaturated: 0.7g
• Monounsaturated: 3.4g
• Cholesterol: 0mg
• Sodium: 920mg
• Potassium: 597mg
• Carbohydrates: 31g
• Fiber: 6g
• Sugar: 4.5g
• Protein: 8.7g
• Vitamin A: 4000IU
• Vitamin C: 24mg
• Calcium: 40mg
• Iron: 2.5mg