Isabel Eats · by Isabel Orozco-Moore★ 4.8 (43)
Lentejas (Mexican Lentil Soup)
NUTRITION · PER SERVING55M COOK
CAL 10%·PRO 21%
CARBS 33G66% OF CAL
5G FIBER4G SUGAR23G OTHER
FAT 4G16% OF CAL
0G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A simple and affordable Mexican lentil soup with potatoes, carrots, and traditional spices. Hearty and flavorful, perfect for a quick weeknight meal.
mainmexicansoupbeans🫕 dutch oven🍲 stockpot🌀 blenderdairy freegluten free
View the full recipe on Isabel Eats →We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 1 tablespoon olive oil
- 3 medium carrots, (diced)
- 2 Roma tomatoes, (halved)
- ½ medium onion ((white or yellow))
- 1 jalapeño pepper ((optional))
- 2 cloves garlic
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon dried Mexican oregano
- 5 cups broth ((chicken or vegetable))
- ½ teaspoon chicken bouillon ((about 1 small cube, optional))
- 1 cup dry lentils, (rinsed and cleaned)
- 1 large russet potato, (diced)
- 12 cilantro sprigs
At a glance
PER SERVING · TIME 55M
CAL 10%·PRO 21%
CARBS 33G66% OF CAL
5G FIBER4G SUGAR23G OTHER
FAT 4G16% OF CAL
0G SAT3G UNSAT
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Cook
- 45m
- Sodium
- 1015mg
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 683mg
- Calcium
- 53mg
- Iron
- 3mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1015MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.