Best Mexican Lentil Soup Recipes

MEXICAN LENTIL SOUP WITH BACON

Steps:

• Place lentils in a soup pot and cover with 2 inches of water. Bring to a boil. Reduce heat to medium-low and simmer until lentils are soft, 25 to 30 minutes. Season with salt during the last few minutes of cooking.
• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Add onion; saute until transparent, about 5 minutes. Add tomatoes and cilantro; cook until tomatoes change color, about 5 minutes. Pour mixture over cooked lentils. Bring to a boil and cook until flavors blend, 3 to 5 minutes more. Serve with banana slices.

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 WITH CHORIZO

Steps:

• 1. FOR THE SAUCE: Place the tomatoes and garlic in a blender with a cup of the broth. Mix until smooth and set aside. For the soup:
• 2. In a large pot, cook the chorizo over medium heat until well browned. (It will release some fat) About 8 minutes. Remove some of the excess fat from the pot leaving just one tablespoon.
• 3. Add the carrots and onion; cook for about 5 minutes until soft.
• 4. Stir in the tomato-garlic sauce and cook for about 8 more minutes.
• 5. Now, is time to add the lentils, broth and water. Bring to a boil for a couple of minutes and then reduce the heat to a simmer. Add the thyme and bay leave. Simmer for about 40 minutes or until lentils are tender. Note: Add some more water if soup gets to dry for your taste.
• 6. Sprinkle with cilantro and serve with a wedge of lime.

MEXICAN LENTIL SOUP WITH PANELA CHEESE

Steps:

• Heat olive oil in a large pot and sauté ham and onions until the onions are tender but not browned.
• Add garlic and carrots and sauté lightly for 1-2 minutes.
• Add water, bouillon, lentils, rosemary, thyme, black pepper and salt. Bring to a boil.
• Reduce heat and cover with a tight fitting lid.
• Cook until tender (approx 1 hour).
• Serve with warm corn or flour tortillas and and garnish with panela cheese.

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.

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.

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!