In my Mexican Lentil Soup Recipe I combine green lentils with Ortega chilis, onion, garlic, cumin and oregano, and top it with nachos, avocado and cilantro for an unexpected finish that will make you want to keep reading.

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I never thought green lentils and a can of Ortega chopped green chiles could do so much, but this soup keeps pulling little surprises out of its sleeve. It’s got a bright tang that makes you do a double take, and sometimes I swear a single bite tells a different story than the next.

I tag this one under Lentil Recipes Mexican because it somehow walks the line between pantry-friendly and a real flavor moment, and I call it my Mexican Lentil Soup Recipe when I brag to friends. If you like bold, honest food that refuses to be boring, you should try this.

Ingredients

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Lentils: earthy and hearty, packed with protein and fiber, keeps you full
Onion: sweet when cooked, adds savory depth, boosts natural soup sweetness
Garlic: pungent and warm, small amount gives lots of flavor punch
Diced tomatoes: tangy, add acidity and umami, brightens overall flavor
Green chiles: mild heat, smoky edge, keeps soup lively without burning
Cumin: warm, earthy spice that makes it feel Mexican, subtle but key
Avocado: creamy, adds healthy fats and richness, cools spicy bites
Lime: bright acid, wakes flavors up, squeeze at end for zing
Cilantro: fresh herb, bright finish, some folks love it some dont
Tortilla chips: crunchy, salty contrast, adds texture and scoopability to bowls

Ingredient Quantities

1 cup (200 g) dried green lentils, rinsed and picked over

1 tablespoon olive oil

1 medium yellow onion, chopped (about 1 cup)

3 garlic cloves, minced

2 medium carrots, diced

2 celery stalks, diced

1 can (14 oz / 400 g) diced tomatoes, undrained

1 can (4 oz / 113 g) Ortega chopped green chiles, drained

4 cups (1 L) vegetable broth

1 to 2 cups (240 to 480 ml) water, as needed for cooking

1 teaspoon ground cumin

1 teaspoon dried oregano

1 bay leaf (optional)

1 to 1 1/2 teaspoons kosher salt, plus more to taste

1/2 teaspoon ground black pepper

1/4 teaspoon crushed red pepper flakes (optional)

1 tablespoon fresh lime juice, plus lime wedges for serving

1 ripe avocado, sliced for garnish

a handful fresh cilantro, chopped for garnish

Tortilla chips or nachos to serve, about 1 cup crumbled

How to Make this

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1. Rinse and pick over 1 cup green lentils, set aside. Heat 1 tablespoon olive oil in a large pot over medium heat, add 1 chopped yellow onion and cook until soft and translucent, about 5 to 7 minutes.

2. Add 3 minced garlic cloves, 2 diced carrots and 2 diced celery stalks, cook another 3 to 4 minutes until veggies start to soften, stirring so the garlic doesn’t burn.

3. Sprinkle in 1 teaspoon ground cumin and 1 teaspoon dried oregano, stir and toast the spices for about 30 seconds to wake up the flavors.

4. Add the rinsed lentils, 1 can (14 oz) diced tomatoes with their juices, 1 drained can (4 oz) Ortega chopped green chiles, 4 cups vegetable broth and the bay leaf if using. Bring to a boil.

5. Lower heat to a simmer, partially cover the pot and cook 25 to 30 minutes until lentils are tender. Start with 1 cup of the extra water and add up to the full 2 cups while cooking if the soup gets too thick or the lentils aren’t quite done.

6. If you want a creamier texture, remove the bay leaf and mash about a cup of the lentils against the side of the pot with a spoon or pulse half the soup briefly with an immersion blender. Be careful, hot soup splatters.

7. Season with 1 to 1 1/2 teaspoons kosher salt (taste and adjust), 1/2 teaspoon black pepper and 1/4 teaspoon crushed red pepper flakes if you like heat. Let simmer 2 more minutes so the seasoning melds.

8. Remove from heat, stir in 1 tablespoon fresh lime juice and taste, adjust salt/pepper or more lime if needed. Let the soup rest a few minutes to let flavors settle, it actually gets better if it sits a bit.

9. Serve in bowls topped with sliced ripe avocado, a handful of chopped fresh cilantro and about 1 cup crumbled tortilla chips or nachos for crunch. Offer lime wedges on the side for extra brightness.

Equipment Needed

1. Large heavy bottomed pot (6 to 8 quart) for sautéing and simmering the soup
2. Cutting board and a good chef knife for chopping onion, carrots, celery and garlic
3. Wooden spoon or heatproof spatula for stirring so the garlic dont burn
4. Measuring cups and spoons for the lentils, broth, spices and oil
5. Colander or fine mesh sieve to rinse and pick over the lentils
6. Can opener for the tomatoes and green chiles
7. Potato masher or immersion blender (optional) if you want a creamier texture
8. Ladle and bowls for serving, plus spoons and a few lime wedges on the side

FAQ

Q: Can I use other lentils instead of green lentils? A: Yes, brown lentils work almost the same, they hold up well. Red lentils cook faster and will get mushy so cut the cooking time and use a bit less water if you go that route.

Q: Do I need to soak the lentils first? A: No, you don’t need to soak green lentils. Just rinse and pick out any stones, then simmer about 20 to 30 minutes until tender.

Q: How do I make the soup thicker or thinner? A: For thicker soup simmer uncovered longer, or blitz a cup in a blender and stir back in. For thinner soup add extra broth or water a little at a time until you like the consistency.

Q: Can I make this in a slow cooker or Instant Pot? A: Yes. Slow cooker: brown the onion and garlic first if you can, then add everything and cook 6 to 7 hours on low. Instant Pot: combine ingredients, cook on high pressure for about 10 minutes and let a natural release for 10 minutes. Add avocado and chips only when serving.

Q: Can I freeze the soup or meal prep it? A: Absolutely, freeze in airtight containers up to 3 months. Don’t freeze avocado or tortilla chips, add those fresh when you reheat. The soup may thicken after freezing so stir in some water when reheating.

Q: How do I control the spice and flavor? A: Start with the smaller amounts of green chiles and red pepper flakes, taste near the end and add more if you want heat. Always finish with lime juice and cilantro for bright flavor, and adjust salt last because lentils soak it up.

Mexican Lentil Soup Recipe Substitutions and Variations

Green lentils: brown lentils (similar texture and cook time), red split lentils (cook faster, they’ll get softer and a bit mushy), or 2 cups canned lentils drained for a quick swap.
Olive oil: avocado oil or neutral vegetable oil for higher heat, or 1 tablespoon butter or ghee if you want a richer, more savory base.
Ortega chopped green chiles: canned jalapeños drained, 1-2 fresh jalapeños or serranos (seeded to cut the heat), or roasted poblano or pasilla peppers chopped for a milder smoky flavor.
Vegetable broth: chicken broth for a non vegetarian option, water plus 1-2 teaspoons bouillon or stock concentrate if youre out of broth, or low sodium broth so you can control the salt.

Pro Tips

– Toast your spices a little longer in the oil until you can really smell them, then add the wet stuff so you scrape up any browned bits from the pan — gives the soup more depth. Dont let the garlic go in too soon or it will turn bitter, add it right after the onions start to soften.

– If you want more control over texture, start with less of the extra water and add tiny amounts while it simmers, that way you wont overshoot and end up too thin. For quicker cooking soak the lentils 15 to 30 minutes beforehand, or for a thicker, creamier bowl mash a cup against the pot or pulse half with an immersion blender but cool it a minute first to avoid hot splatters.

– Hold off on most of the salt and the lime until the end, then adjust. Acid brightens everything so add the lime last and taste, you might be surprised how little salt you actually need once the lime is in. Also remove the bay leaf before blending or mashing so you dont get woody bits.

– Keep crunchy things separate until you serve — crumble tortilla chips into each bowl right before eating so they stay crisp, and toss avocado slices in a little lime juice to slow browning. This soup gets better the next day so make ahead if you can, just add a splash of water when reheating if it thickened up.

Mexican Lentil Soup Recipe

Recipe by Jot Punji

0.0 from 0 votes

Servings

servings

Calories

365

kcal

Equipment: 1. Large heavy bottomed pot (6 to 8 quart) for sautéing and simmering the soup
2. Cutting board and a good chef knife for chopping onion, carrots, celery and garlic
3. Wooden spoon or heatproof spatula for stirring so the garlic dont burn
4. Measuring cups and spoons for the lentils, broth, spices and oil
5. Colander or fine mesh sieve to rinse and pick over the lentils
6. Can opener for the tomatoes and green chiles
7. Potato masher or immersion blender (optional) if you want a creamier texture
8. Ladle and bowls for serving, plus spoons and a few lime wedges on the side

Ingredients

1 cup (200 g) dried green lentils, rinsed and picked over
1 tablespoon olive oil
1 medium yellow onion, chopped (about 1 cup)
3 garlic cloves, minced
2 medium carrots, diced
2 celery stalks, diced
1 can (14 oz / 400 g) diced tomatoes, undrained
1 can (4 oz / 113 g) Ortega chopped green chiles, drained
4 cups (1 L) vegetable broth
1 to 2 cups (240 to 480 ml) water, as needed for cooking
1 teaspoon ground cumin
1 teaspoon dried oregano
1 bay leaf (optional)
1 to 1 1/2 teaspoons kosher salt, plus more to taste
1/2 teaspoon ground black pepper
1/4 teaspoon crushed red pepper flakes (optional)
1 tablespoon fresh lime juice, plus lime wedges for serving
1 ripe avocado, sliced for garnish
a handful fresh cilantro, chopped for garnish
Tortilla chips or nachos to serve, about 1 cup crumbled

Directions

Rinse and pick over 1 cup green lentils, set aside. Heat 1 tablespoon olive oil in a large pot over medium heat, add 1 chopped yellow onion and cook until soft and translucent, about 5 to 7 minutes.
Add 3 minced garlic cloves, 2 diced carrots and 2 diced celery stalks, cook another 3 to 4 minutes until veggies start to soften, stirring so the garlic doesn't burn.
Sprinkle in 1 teaspoon ground cumin and 1 teaspoon dried oregano, stir and toast the spices for about 30 seconds to wake up the flavors.
Add the rinsed lentils, 1 can (14 oz) diced tomatoes with their juices, 1 drained can (4 oz) Ortega chopped green chiles, 4 cups vegetable broth and the bay leaf if using. Bring to a boil.
Lower heat to a simmer, partially cover the pot and cook 25 to 30 minutes until lentils are tender. Start with 1 cup of the extra water and add up to the full 2 cups while cooking if the soup gets too thick or the lentils aren't quite done.
If you want a creamier texture, remove the bay leaf and mash about a cup of the lentils against the side of the pot with a spoon or pulse half the soup briefly with an immersion blender. Be careful, hot soup splatters.
Season with 1 to 1 1/2 teaspoons kosher salt (taste and adjust), 1/2 teaspoon black pepper and 1/4 teaspoon crushed red pepper flakes if you like heat. Let simmer 2 more minutes so the seasoning melds.
Remove from heat, stir in 1 tablespoon fresh lime juice and taste, adjust salt/pepper or more lime if needed. Let the soup rest a few minutes to let flavors settle, it actually gets better if it sits a bit.
Serve in bowls topped with sliced ripe avocado, a handful of chopped fresh cilantro and about 1 cup crumbled tortilla chips or nachos for crunch. Offer lime wedges on the side for extra brightness.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.