MEXICAN LENTIL SOUP Recipe

I’m sharing my Mexican Lentil Soup Recipe that blends green lentils, Ortega chilis, onion, garlic, cumin and oregano with a surprising garnish of nachos, avocado and fresh cilantro.

I always fall for soups that taste like they’ve got a secret, and this Mexican Lentil Soup Recipe does that. I use green lentils and chopped Ortega chiles for a peppery little kick that sneaks up on you.

It’s simple but not boring, theres a brightness and a bit of heat and textures that keep you guessing. I love how a bowl can feel humble but edge toward something almost daring, and the flavors keep pulling you back.

Try a spoonful and you’ll want the whole thing written down, trust me.

Ingredients

• Green lentils provide protein, fiber and earthy bite, keep you full longer
• Olive oil adds healthy fats and silky mouthfeel, mild fruity flavor
• Yellow onion gives sweetness and depth when caramelized, adds savory balance
• Garlic packs punch, aromatic warmth and slightly spicy notes, wake flavors up
• Tomatoes bring acidity and umami, light tang that cuts richness
• Ortega chiles add mild heat and smoky pepper flavor, not overpowering
• Lime juice brightens flavors with citrusy zip, balances savory and earthy
• Avocado offers creamy texture, healthy fats and cool contrast to spice
• Cilantro gives fresh herbaceous lift, some folks love or hate it

Ingredient Quantities

• 1 cup green lentils, rinsed
• 2 tablespoons olive oil
• 1 medium yellow onion diced
• 3 garlic cloves minced
• 2 medium carrots diced
• 2 celery stalks diced
• 1 14 ounce can diced tomatoes
• 2 Ortega chiles chopped
• 6 cups vegetable broth
• 1 teaspoon ground cumin
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 to 1 1/2 teaspoons salt
• 1/2 teaspoon black pepper
• 1 tablespoon fresh lime juice
• 1 ripe avocado sliced for garnish
• Handful tortilla chips or nachos for serving
• 1/4 cup fresh cilantro chopped

How to Make this

1. Rinse 1 cup green lentils and set aside.

2. Heat 2 tablespoons olive oil in a large pot over medium heat. Add 1 diced yellow onion and cook until translucent about 4 minutes, then add 3 minced garlic cloves, 2 diced carrots and 2 diced celery stalks and sauté until veggies soften, another 4 to 5 minutes.

3. Stir in 1 teaspoon ground cumin and 1 teaspoon dried oregano, cook 30 seconds so the spices bloom and smell nice, don’t let them burn.

4. Add 1 14 ounce can diced tomatoes, 2 chopped Ortega chiles, the rinsed lentils, 1 bay leaf and 6 cups vegetable broth. Season with 1 teaspoon salt to start and 1/2 teaspoon black pepper.

5. Bring to a boil, then reduce heat to low, cover partially and simmer gently until lentils are tender about 25 to 30 minutes.

6. If you like a thicker soup mash a cup of the lentils against the side of the pot with a spoon or pulse briefly with an immersion blender, then taste and add up to another 1/2 teaspoon salt if needed.

7. Remove and discard the bay leaf, stir in 1 tablespoon fresh lime juice and half of the 1/4 cup chopped fresh cilantro, adjust pepper if you want more kick.

8. Ladle soup into bowls and garnish with sliced ripe avocado, the remaining cilantro and a handful of tortilla chips or nachos right before serving so they stay crunchy. You can also crumble some chips into the bowl for texture.

9. Leftovers keep in the fridge for up to 4 days, reheat with a splash of broth or water to loosen if it thickens, add fresh lime and cilantro again before serving.

Equipment Needed

1. Colander or fine mesh sieve, for rinsing the lentils
2. Large soup pot (5 to 6 quart), to cook everything in
3. Cutting board, for the onion, carrots, celery and chiles
4. Chef’s knife, sharp enough to dice veggies cleanly
5. Measuring cups and spoons, for lentils, broth, spices and oil
6. Wooden spoon or heatproof spatula, for sautéing and stirring
7. Can opener, to open the diced tomato can
8. Ladle, for serving bowls and reheating portions
9. Immersion blender (optional), if you want to mash part of the soup a bit for thickness

FAQ

MEXICAN LENTIL SOUP Recipe Substitutions and Variations

• Green lentils: swap with brown lentils or French Puy lentils, they hold shape and need about the same cook time; canned lentils work too, just rinse and add near the end since theyre already cooked.
• Ortega chiles: use canned mild green chiles, chopped roasted poblano, or 1-2 jalapeños (seeded for less heat) depending on how spicy you want it.
• Vegetable broth: substitute chicken broth for a richer taste, or use water plus a vegetable or chicken bouillon cube if youre out of stock.
• Sliced avocado garnish: replace with diced tomato and extra cilantro, a dollop of sour cream or plain Greek yogurt for creaminess, or sliced mango for a sweet contrast.

Pro Tips

1) Toast your cumin or use whole seeds if you can, they give a nuttier deeper flavor than pre-ground stuff. Toast quick in the dry pan till fragrant then add oil and veggies, but watch closely or they burn.

2) For creaminess without losing all the lentil texture, scoop out a cup of cooked lentils and mash or puree just that, then stir back in. If you want it thicker let it simmer uncovered at the end to reduce, or add a splash of the cooking liquid if it gets too pasty.

3) Add the lime and cilantro only at the end, right before serving. Acid and fresh herbs blunt while lentils cook so add late, and always taste for salt after you do because acid can change how salty it seems.

4) Keep the avocado and tortilla chips separate until the last second so they stay fresh and crunchy. Leftovers freeze great but dont freeze avocado, instead add fresh when reheating, with a little extra lime to brighten it up.