Mexican Lentil Soup

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Nutritional Info
  • Servings Per Recipe: 6
  • Amount Per Serving
  • Calories: 211.5
  • Total Fat: 2.3 g
  • Cholesterol: 0.0 mg
  • Sodium: 650.4 mg
  • Total Carbs: 50.4 g
  • Dietary Fiber: 21.9 g
  • Protein: 19.6 g

View full nutritional breakdown of Mexican Lentil Soup calories by ingredient
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This healthy traditional Mexican dish is based off the recipe from

Serving size is about 1 cup.
This healthy traditional Mexican dish is based off the recipe from

Serving size is about 1 cup.

Number of Servings: 6


    * 1 lb. Lentils, washed then soaked for 3-5 hours
    * 1 Garlic Clove, finely minced
    * 1 Small Onion, chopped
    * 3 Ripe Red Tomatoes, chopped
    * 1 Serrano Chile, seeded and sliced in thin rings
    * 1 Tbsp. Olive Oil
    * 1/4 tsp Salt
    * 4 cups Swanson Vegetable Broth (Fat Free)
    * 3 tablespoons Chopped Fresh Cilantro


If you have any adjustments that made this recipe better, please feel free to share! I hope you enjoy!


1) First we need to cook the lentils: Pour the previously soaked then strained lentils in a pot. Add water to the pot until twice the lentils level. Heat over high heat until boiling, then reduce heat to medium-low and partially cover the pot. Simmer for 45 minutes.

2) Next, we cook the vegetables and broth: In a saucepan, add the 4 cups of vegetable broth and heat over high heat, when it is boiling, add the chopped fresh cilantro. Leave for 15 minutes over low heat.

3) The soup is made as follows: In a nonstick high-wall pan heat the oil and heat over medium-high heat, when hot add the onion, chopped in pieces and the sliced serrano chile. Fry them together then add the finely minced garlic clove, and chop the tomatoes in small cubes. Add the tomatoes, simmer for 5 minutes stirring occasionally. Then add the cooked lentils, strained, then add the vegetable broth. Ajust seasoning with salt if necessary. Let everything simmer for 15-20 minutes and your mexican lentil soup is ready...

Serving Size: As a starter soup for 6 people.

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