Description
Comfort meets flavor in this Mexican Lentil Soup, a soulful journey through rich spices and wholesome ingredients. Warm bowls invite travelers to savor authentic Mexican culinary traditions with each deeply satisfying spoonful.
Ingredients
Scale
Main Ingredients:
- 1 cup dry lentils, rinsed and picked over
- 4 cups vegetable broth
- 1 (14.5 ounces / 411 grams) can diced tomatoes
Vegetables and Aromatics:
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 medium carrot, diced
- 1 medium red bell pepper, diced
- 1 cup corn kernels (fresh, canned, or frozen)
Spices and Seasonings:
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- ½ teaspoon chili powder
- ¼ teaspoon cayenne pepper (optional, for heat)
- Salt and black pepper, to taste
- ½ cup chopped fresh cilantro
- Juice of 1 lime
Optional Garnishes:
- Sliced avocado
- Crushed tortilla chips
- Shredded cheese (if not vegan)
- Extra lime wedges
Instructions
- Warm olive oil in a spacious cooking vessel over medium flame, introducing chopped onion, minced garlic, sliced carrot, and diced bell pepper.
- Gently sauté the vegetable medley until they soften and become translucent, releasing their aromatic essence.
- Sprinkle cumin, smoked paprika, chili powder, and optional cayenne pepper into the pot, allowing the spices to bloom and intensify their flavors for a brief moment.
- Pour in diced tomatoes, stirring to create a harmonious blend of vegetables and spices.
- Introduce vegetable broth and lentils to the mixture, bringing the liquid to a vigorous boil before reducing to a gentle simmer.
- Cover the pot and allow the lentils to tenderize, periodically checking their texture and ensuring they reach a perfectly soft consistency.
- Incorporate sweet corn kernels and freshly chopped cilantro, letting them meld with the soup’s robust profile for several minutes.
- Extinguish the heat and awaken the soup’s brightness with a splash of zesty lime juice.
- Conduct a final seasoning assessment, adjusting salt and pepper to personal preference.
- Serve the steaming soup in individual bowls, embellishing with optional garnishes like creamy avocado slices, crispy tortilla chip fragments, or a sprinkle of shredded cheese.
Notes
- Customize Heat Levels: Adjust cayenne and chili powder to match your spice tolerance, creating a milder or more intense flavor profile.
- Protein Boost Options: Add shredded chicken, diced tofu, or plant-based protein to transform this soup into a more substantial meal.
- Quick Cooking Hack: Use pre-cooked or canned lentils to reduce overall cooking time by 15-20 minutes without compromising taste.
- Make-Ahead Friendly: This soup tastes even better the next day, allowing spices to develop deeper, richer flavors when refrigerated overnight.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: Mexican
Nutrition
- Serving Size: 6
- Calories: 220
- Sugar: 4g
- Sodium: 500mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 12g
- Protein: 10g
- Cholesterol: 0mg