Mexican Style Lentil Soup Recipes

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.

MEXICAN LENTIL SOUP WITH CACTUS

Steps:

• Bring 5 cups of water to a boil in a large saucepan. Stir in lentils and bouillon cubes. Simmer over medium-low heat until lentils are nearly tender, 15 to 20 minutes.
• Trim off the edges of nopales and scrape spines from both sides using a sharp knife. Rinse and roughly chop. Bring a pot of water to a boil. Add nopales and cook until tender, 8 to 10 minutes. Drain and rinse.
• Heat a skillet over medium-low heat. Add pasilla peppers and toast until evenly brown, making sure not to burn them, about 5 minutes. Cool until safe to handle; remove seeds and veins. Combine toasted peppers, onion, garlic, and remaining 1 cup water in a blender. Process until smooth; strain into a bowl.
• Stir blended pepper mixture and boiled nopales into the saucepan with the lentils. Simmer until lentils are tender, about 20 minutes more.

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

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 | SOPA DE LENTEJAS

Steps:

• Pick through the lentils to remove and dirt and debri, then thoroughly rinse and set aside. Prep all of your ingredients.
• Heat a large heavy pot, then add the oil and once warm add the onion and sprinkle in half to one teaspoon of sea salt. Saute it until soft then add celery and carrot and saute for 5 minutes. Then add the garlic and jalapeno and cook for 2 to 3 minute. Next add the cumin and cook for another minute. Mix in the parsley then the lentils.
• Next pour in the vegetable broth and add the bay leaf. Stir well, cover the pot and simmer under medium-low heat for 20 minutes or just until the lentils begin to soften.
• Once lentils have softened, add the chopped tomatoes and mix well, cover the pot again and simmer another 10 to 15 minutes. You want the tomato to soften. Taste the soup and add more salt if necessary. Allow to cool slightly before serving.
• Serve as a main dish or as a side dish. Some Mexicans like to drizzle lime juice over their soup. Others like to serve with a bolillo or Mexican roll. Enjoy

MEXICAN STYLE LENTIL SOUP

Steps:

• Soak the lentils overnight.
• Boil them in about a liter of water with the half onion and the whole garlic clove. If the pot starts to run dry, just add more water. Remove onion and garlic after they finish cooking.
• In a large pot, fry the bacon until slightly crispy.
• Add chopped onions, jalapenos and crushed garlic. Cook until soft.
• Add tomatoes and cook for another 2 minutes.
• Add cooked lentils with their juices and stir.
• Season with salt and pepper.
• Simmer in low heat for 15 minutes.
• Serve immediately topped with fresh cilantro.