Imagine a steaming bowl of Mexican Lentil Soup, its rich aroma filling your kitchen with warmth and comfort.
This hearty dish is delightfully simple to prepare, offering a cozy embrace with every spoonful.
As the lentils simmer with vibrant vegetables and spices, they transform into a flavorful masterpiece that nourishes both body and soul.
Let’s bring this delightful soup to life and savor the essence of Mexican cuisine together!
Kitchen Tools Required
- 1 large pot
- 1 wooden spoon
- 1 cutting board
- 1 knife
- 1 measuring cup
- 1 ladle
Ingredients
- 1 cup lentils, rinsed
- 6 cups water
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 stalks celery, diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 can (14 oz) diced tomatoes
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 avocado, sliced
- 1/4 cup cilantro, chopped
- 1 lime, cut into wedges
Cook & Prep Time
To efficiently manage your time while preparing and cooking the Mexican Lentil Soup, you can follow this timeline:
Preparation Time: 15 minutes
- Minute 0-2: Gather all equipment (large pot, wooden spoon, cutting board, knife, measuring cup, ladle) and ingredients.
- Minute 2-5: Rinse the lentils and set them aside.
- Minute 5-10: Chop the onion and mince the garlic.
- Minute 10-13: Dice the carrots and celery.
- Minute 13-15: Measure out the spices (cumin, chili powder), and prepare any additional ingredients (open the can of diced tomatoes, slice the avocado, chop the cilantro, cut lime into wedges).
Cooking Time: 35 minutes
- Minute 15-17: Heat the olive oil in a large pot over medium heat.
- Minute 17-20: Add the onion and garlic to the pot, and sauté until the onion is translucent.
- Minute 20-23: Stir in the carrots and celery, and cook for 3 minutes.
- Minute 23-24: Add the cumin and chili powder, stirring constantly for 1 minute.
- Minute 24-25: Add the lentils and water, and bring the mixture to a boil.
- Minute 25-27: Once boiling, reduce the heat to low and simmer for 20 minutes (set a timer).
- Minute 27-47: During this time, you can clean up and prepare the toppings (avocado slices, cilantro, lime wedges).
- Minute 47: Stir in the diced tomatoes, salt, and pepper.
- Minute 47-62: Continue to simmer for an additional 15 minutes or until the lentils are tender.
- Minute 62-67: Remove from heat and let the soup rest for 5 minutes.
Serving Time
1. Minute 67-70: Serve the soup hot with avocado slices, cilantro, and lime wedges on top.
Additional Considerations
- You can add a bay leaf during the simmering stage for extra flavor and remove it before serving.
- If using broth instead of water, prepare it during the prep time.
- Adjust spices as desired, either during the cooking time or while serving.
This timeline will help you stay organized and make the most efficient use of your time while preparing the Mexican Lentil Soup.
Recipe Instructions
Heat olive oil in a large pot over medium heat.
Add the onion and garlic, sauté until the onion is translucent.
Stir in the carrots and celery, cooking for 3 minutes.
Add the cumin and chili powder, stirring constantly for 1 minute.
Add the lentils and water to the pot, bringing it to a boil.
Reduce the heat to low and simmer for 20 minutes.
Stir in the diced tomatoes, salt, and pepper.
Continue to simmer for an additional 15 minutes or until the lentils are tender.
Remove from heat and let the soup rest for 5 minutes.
Serve hot with avocado slices, cilantro, and lime wedges on top.
Serving Tips
- Crusty Bread: Serve alongside a slice of crusty bread to soak up the flavorful broth.
- Tortilla Chips: Add a crunchy texture by pairing the soup with tortilla chips.
- Cheese Quesadillas: Complement the meal with a cheese quesadilla for added richness.
- Rice: Serve over a bed of rice to make the soup heartier and more filling.
- Sour Cream: Add a dollop of sour cream on top for a creamy contrast to the spicy soup.
Storage
Store leftover Mexican lentil soup in an airtight container in the refrigerator for up to 4 days.
For longer storage, freeze in portions for up to 3 months.
Freezing
To freeze Mexican Lentil Soup, let it cool completely.
Then transfer it to airtight containers or freezer bags.
Label with the date.
Freeze for up to three months.
Thaw overnight in the refrigerator before reheating.
Reheating
To reheat Mexican Lentil Soup, gently warm it on the stovetop over low heat.
Stir occasionally.
Alternatively, use a microwave-safe bowl and heat in intervals.
Stir in between to guarantee even heating.
Final Thoughts
Mexican Lentil Soup is a comforting and flavorful dish that’s perfect for any occasion.
The combination of lentils, vegetables, and spices makes for a hearty and nutritious meal.
This recipe isn’t only easy to prepare but also customizable to suit your taste preferences.
Feel free to experiment with additional ingredients or spices.
Whether you’re serving it for a family dinner or a casual get-together, this soup is sure to be a hit.
Enjoy the vibrant flavors and warmth it brings to your table.
Frequently Asked Questions
Can I Use Red Lentils Instead of Green Lentils for This Soup?
You can substitute red lentils for green lentils in the soup. Red lentils cook faster and may become mushy, altering the texture. Reduce the simmering time slightly and monitor their tenderness to maintain the soup’s consistency.
What Are Some Protein Additions to Mexican Lentil Soup?
You can boost protein by adding cooked chicken, ground beef, or chorizo. For vegetarian options, stir in black beans or tofu. Each choice enhances the soup’s texture and flavor, ensuring a satisfying, hearty meal.
How Can I Make This Soup Vegan-Friendly?
To make the soup vegan-friendly, guarantee you use vegetable broth instead of chicken broth. Avoid using any animal-based toppings or additives. Stick to plant-based ingredients like lentils, veggies, and spices for a flavorful vegan dish.
What Garnishes Pair Well With Mexican Lentil Soup?
Top your soup with fresh cilantro, creamy avocado slices, and a squeeze of lime for a bright finish. Add crunchy tortilla strips or toasted pepitas for texture. Consider a dollop of vegan sour cream for added richness.
Is It Possible to Make This Soup in a Slow Cooker?
You can make this soup in a slow cooker. Sauté the onion, garlic, carrots, and celery first. Then, transfer everything to the slow cooker, adding all ingredients. Cook on low for 6-8 hours until lentils are tender.
Mexican Lentil Soup
Equipment
- 1 Large pot
- 1 Wooden spoon
- 1 Cutting board
- 1 Knife
- 1 measuring cup
- 1 Ladle
Ingredients
- 1 cup lentils rinsed
- 6 cups water
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 carrots diced
- 2 stalks celery diced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 can diced tomatoes 14 oz
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 avocado sliced
- 1/4 cup cilantro chopped
- 1 lime cut into wedges
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the onion and garlic, sauté until the onion is translucent.
- Stir in the carrots and celery, cooking for 3 minutes.
- Add the cumin and chili powder, stirring constantly for 1 minute.
- Add the lentils and water to the pot, bringing it to a boil.
- Reduce the heat to low and simmer for 20 minutes.
- Stir in the diced tomatoes, salt, and pepper.
- Continue to simmer for an additional 15 minutes or until the lentils are tender.
- Remove from heat and let the soup rest for 5 minutes.
- Serve hot with avocado slices, cilantro, and lime wedges on top.
Notes
