Mexican Lentil Soup Recipes

MEXICAN LENTIL SOUP

Steps:

• Heat olive oil in a large pot over medium-high heat. Add in onion, bell pepper, carrots and jalapeno and saute 2 minutes.
• Add garlic and saute 2 minutes longer. Stir in broth, tomatoes, lentils, chili powder, cumin, and coriander and season with salt and pepper to taste.
• Bring mixture to a boil then reduce heat to low and simmer, stirring just a few times throughout cooking, until lentils are tender, about 45 minutes.
• Stir in cilantro and lime juice. Serve warm topping each serving with tortilla strips, avocados and cotija cheese.
• Recipe source: Cooking Classy

MEXICAN LENTIL SOUP RECIPE

Steps:

• Soak the lentils in water for 30 minutes then drain the water from the lentils and rinse under cold water.
• Place the lentils in a large pot. Add the 2 quarts of chicken broth and 1/2 of the white onion.
• On high bring to a boil. When the lentils have come to a boil reduce the heat to medium. Add 1 tsp. salt. Remove any foam that forms.
• Cut the strips of bacon in half.
• In a medium-hot pan, cook the bacon until it has started to brown on both sides.
• Add the browned bacon to the lentils and continue cooking over medium heat. Remove the half onion from the lentils and discard.
• Peel and chop the carrots into 1/4 in. pieces.
• Chop the onion into 1/4 in. pieces.
• Remove the seeds and chop the tomatoes into 1/4 in. pieces.
• Preheat 3 tbsps. olive oil to medium hot. Add the onion first and cook for 3 minutes until the onions just start to become translucent.
• Add the carrots and cook for 3 more minutes.
• Add the tomatoes and cook until the tomatoes are just starting to break apart.
• Add the onion, carrot, tomato mixture, and the sprigs of cilantro to the lentils and stir.
• Cook your lentils for 10 more minutes. Add water one cup at a time if the soup is too thick. Taste and add salt if needed before serving.

LENTIL SOUP

Steps:

• Heat olive oil in a saucepan and sauté the onions and garlic for 5 minutes over a medium heat.
• Add the celery and carrots and cook for 10 minutes at a lower temperature.
• Stir in the drained lentils, 6 cups of chicken broth, and the parsley. Bring to a boil and then reduce the heat to simmer. Cook for 25-30 minutes. Season the soup with salt and pepper. Remember, cooking time will depend on the lentil variitu you use for this recipe.
• Serve your Lentil Soup in small bowls, add a few drops of lime juice, and enjoy!

INSTANT POT® MEXICAN LENTIL SOUP

Steps:

• Turn on a multi-functional pressure cooker (such as Instant Pot®) and select Saute function. Add olive oil and let heat for 1 minute. Add carrot, onion, bell pepper, and jalapeno; saute for 2 minutes. Add garlic and saute for 30 seconds. Hit Cancel.
• Add broth, picante sauce, lentils, taco seasoning, and cumin. Stir to combine. Close and lock the lid. Select high pressure according to manufacturer's instructions; set timer for 6 minutes. Allow 10 minutes for pressure to build.
• Release pressure using the natural-release method according to manufacturer's instructions, about 10 minutes. Remove the lid and stir in cilantro and lime juice. Ladle into bowls and serve immediately.

MEXICAN LENTIL SOUP WITH ROASTED GARLIC AND CHILIES

Steps:

• To toast cumin (or coriander) seeds, place the whole seeds in a dry small skillet over low heat. Stir and shake until the seeds release their aroma and darken slightly, just a minute or two. Transfer to a bowl if you won't be grinding them right away, they will continue to cook if left in pan. Grind in a spice grinder or mortar and pestle.
• Sort and rinse the lentils and put them in a soup pot with the water, bay leaf, sage, and oregano. Bring the water to a boil, reduce the heat, and cook, uncovered, at a gentle boil for 15-20 minutes, until the lentils are tender. Remove the herbs.
• While the lentils are cooking, preheat the oven to 350*F. Rub the head of garlic with a little oil, place on a baking sheet, and roast for about 30 minutes, until soft. When the garlic has cooled, slice off the top of the head and squeeze the garlic out of its skin. Puree with the tomatoes in a blender or food processor and set aside.
• Heat the remaining oil in a large saucepan. Add the onion, 1/2 teaspoons salt, cumin, and dried oregano; saute over medium heat until the onion is soft, about 7-8 minutes. Add the carrot and peppers and saute until tender, about 5 minutes. Add the ancho chili powder and the chipotle puree, the pureed tomatoes, and 1 teaspoons salt; simmer for 10 minutes.
• Combine the lentils and their broth with the vegetables, cover and cook over low heat for 30 minutes. Add salt to taste. For more spice, add more ancho chili powder or chipotle puree to taste. Sprinkle in the fresh cilantro and oregano just before serving.
• Enjoy!

MEXICAN LENTIL SOUP

Steps:

• Heat oil in dutch oven or large soup pot over medium heat.
• Add onion and carrot; cook and stir 3 to 4 minutes.
• Add water, salsa and lentils. Bring to a boil.
• Reduce heat, simmer 30 to 40 minutes or until letils are tender.
• Serve by placing in a bowl and topping with a dollop of sour cream, sliced black olives, chopped green onions or corn chips. Be creative!