Mexican Lentil Soup
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Cooking Classy · by Jaclyn★ 5.0 (21)

Mexican Lentil Soup

NUTRITION · PER SERVING75M COOK
CAL 25%·PRO 32%
CARBS 61G49% OF CAL
12G FIBER1G ADDED10G INTRINSIC38G OTHER11G TOTAL SUGAR
FAT 23G42% OF CAL
4G SAT19G UNSAT

BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV

Mexican Lentil Soup is a hearty, nutritious vegetarian soup loaded with lentils, beans, tomatoes, and warming spices like cumin and chili powder. Topped with avocado, tortilla chips, and cotija cheese, it's bright, satisfying, and makes excellent leftovers.

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Nutrition & ingredients

Ingredients

serves 6
  • 2 Tbsp olive oil
  • 1 1/2 cups chopped yellow onion ((1 medium))
  • 1 1/2 cups chopped yellow bell pepper ((1 medium))
  • 1 1/4 cups peeled and diced carrots ((2 medium))
  • 1 jalapeno, (seeds discarded, chopped (optional))
  • 1 1/2 Tbsp minced garlic ((4 cloves))
  • 7 cups low-sodium vegetable broth, (then more as desired)
  • 2 (14.5 oz) cans fire roasted tomatoes
  • 1 1/4 cups brown lentils, (rinsed and picked over)
  • 1 Tbsp ancho chili powder
  • 2 tsp ground cumin
  • 1/2 tsp ground coriander
  • Salt and freshly ground black pepper
  • 1/2 cup chopped cilantro
  • 1 Tbsp fresh lime juice
  • 2 cups Tortilla strips or crumbled tortilla chips
  • 2 avocados, (diced )
  • 1/2 cup Crumbled cotija or Mexican blend shredded cheese
PREP
15M
SODIUM
765MG
ESTIMATE
COMPLETE

Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.