Description
This hearty Mexican lentil soup is a flavorful and comforting dish packed with protein-rich lentils, vibrant vegetables, and warm spices. Perfect for chilly days, it’s a healthy and satisfying option for lunch or dinner. This soup is naturally vegan and gluten-free, making it suitable for a variety of diets.
Ingredients
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- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 cup dried green or brown lentils, rinsed
- 1 (14.5-ounce) can diced tomatoes
- 1 (4-ounce) can diced green chilies (optional, for heat)
- 6 cups vegetable broth
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1 teaspoon chili powder
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper (optional)
- Salt and black pepper to taste
- 1 cup corn kernels (fresh, frozen, or canned)
- 1/2 cup chopped fresh cilantro (plus extra for garnish)
- 1 lime, juiced
- Optional toppings: diced avocado, tortilla strips, or shredded vegan cheese
Instructions
- Sauté the vegetables: In a large pot, heat olive oil over medium heat. Add the onion, garlic, carrots, and celery. Cook for 5-7 minutes, stirring occasionally, until the vegetables are softened.
- Add the spices: Stir in the cumin, smoked paprika, chili powder, coriander, and cayenne (if using). Cook for 1 minute, letting the spices bloom.
- Combine the base ingredients: Add the lentils, diced tomatoes, green chilies (if using), and vegetable broth. Stir well to combine.
- Simmer: Bring the soup to a boil, then reduce the heat to low and cover. Simmer for 25-30 minutes, or until the lentils are tender.
- Add the finishing touches: Stir in the corn, cilantro, and lime juice. Season with salt and pepper to taste. Let simmer for an additional 5 minutes.
- Serve: Ladle the soup into bowls and top with optional garnishes like avocado, tortilla strips, or vegan cheese.
Notes
- For extra protein, add black beans or chickpeas.
- Adjust the spice level to your preference by adding more or less cayenne and green chilies.
- This soup stores well in the refrigerator for up to 4 days and freezes beautifully for up to 3 months.