Description
This delicious and filling Mexican-inspired lentil soup is packed with protein, fiber, and vibrant flavors. Featuring a blend of hearty lentils, tomatoes, smoky spices, and fresh veggies, it’s a perfect one-pot meal for cold days or when you’re craving a warm, comforting dish. It’s easy to make, healthy, and naturally vegan!
Ingredients
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- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 red bell pepper, diced
- 1 1/2 cups dried brown or green lentils, rinsed and drained
- 1 can (15 oz) diced tomatoes
- 1 can (4 oz) green chilies
- 6 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground coriander
- 1 bay leaf
- Salt and black pepper, to taste
- Juice of 1 lime
- 1/4 cup fresh cilantro, chopped (optional, for garnish)
- Avocado slices, for garnish (optional)
- Tortilla chips, for serving (optional)
Instructions
- Sauté the veggies: Heat the olive oil in a large pot over medium heat. Add the diced onion, garlic, carrots, celery, and red bell pepper. Cook for 5-7 minutes until the vegetables are softened.
- Add spices: Stir in the cumin, smoked paprika, chili powder, and coriander. Cook for another minute to toast the spices.
- Cook the soup: Add the lentils, diced tomatoes, green chilies, vegetable broth, and bay leaf to the pot. Stir to combine. Bring the soup to a boil, then reduce the heat and let it simmer for 25-30 minutes or until the lentils are tender.
- Season: Remove the bay leaf. Stir in the lime juice and season with salt and pepper to taste.
- Serve: Ladle the soup into bowls. Garnish with fresh cilantro, avocado slices, and tortilla chips if desired. Enjoy!
Notes
- You can adjust the spiciness by adding more or less chili powder or including a diced jalapeño.
- This soup stores well in the fridge for up to 4 days and freezes for up to 3 months.
- For extra protein, add cooked shredded chicken or beans like black beans or pinto beans.