There’s nothing like a warm, hearty soup to bring comfort on busy days. This Mexican Lentil Soup recipe is packed with flavor, nutrition, and textures that make every bite satisfying. The best part? It comes together in just 20 minutes when using split red lentils!
If you prefer brown or green lentils, you can still enjoy this dish, but they’ll need extra time to cook. Serve it with cornbread, and you’ve got a meal the whole family will love. Plus, it’s easy to double for a crowd or meal prep for the week!
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Ingredients for Mexican Lentil Soup
- Olive oil or avocado oil – Used to sauté the onion, adding depth and richness to the soup.
- White or yellow onion – Provides a sweet, aromatic base that enhances the soup’s overall flavor.
- Chiles in adobo – (Optional) Adds a smoky, spicy kick for an authentic Mexican taste.
- Can of black beans – A great source of protein and fiber, making the soup extra hearty.
- Can of corn – Brings a touch of sweetness and adds texture to every bite.
- Fire-roasted crushed tomatoes – Gives the soup a rich, slightly smoky tomato base.
- Split red lentils – Cooks quickly and create a slightly creamy texture without needing a blender.
- Tomato juice – Enhances the tomato flavor and adds a slight tanginess.
- Vegetable or chicken stock – Adds depth and richness to the soup. Use vegetable stock for a vegetarian option.
- Cooking with Lori Mexican Lentil Soup Seasoning Packet – The perfect blend of seasonings to bring all the flavors together effortlessly.
See recipe card for quantities.
Instructions for the Soup
- Step 1: Sauté the diced onion in olive or avocado oil until soft. Stir in the Cooking with Lori Mexican Lentil Soup Seasoning Packet and let it bloom with the onion.
- Step 2: Add the chiles in adobo, black beans, corn, fire-roasted tomatoes, lentils, tomato juice, and stock. Stir all the ingredients together.
- Step 3: Bring the soup to a boil, then reduce the heat and let it simmer for 5-10 minutes until the lentils are tender.
- Step 4: (Optional) Stir in heavy cream or coconut cream for a creamier texture. Serve hot, garnished with tortilla chips, cheese, sour cream, cilantro, or jalapeños.
Substitutions for the Lentil Soup
- Use brown or green lentils if you can’t find red lentils (but note they take longer to cook).
- Swap chicken broth for vegetable broth if desired.
Variations
This Mexican Lentil Soup recipe is incredibly versatile. Here are a few variations:
- Add cooked ground beef or chopped rotisserie chicken for extra protein.
- Omit the chiles in adobo to keep it mild for kids.
- Serve with warm cornbread or a side of rice for a heartier meal
- Omit the heavy cream or use a can of coconut cream or coconut cream to keep it vegan or dairy free.
Equipment
- Knife and cutting board – To chop the onion.
- Stock pot with lid – To cook and simmer the soup.
- Large wooden spoon – For stirring everything together.
- Can opener – To open the canned ingredients.
Storing the Mexican Lentil Soup
Refrigerator: Store the Mexican Lentil Soup leftovers in an airtight container for up to 5 days.
Freezer: This soup freezes beautifully! Store in 1 or 2 cup portions using Super Cubes or any airtight container. Reheat frozen soup in the microwave, stirring occasionally, or warm it on the stovetop over medium heat, adding more broth if needed.
Quality Seasonings
The Difference in Cooking with Lori Seasoning Packets
When I created my seasoning packets, I knew they had to be made with only the best ingredients. That’s why they contain no anti-caking agents, no MSG, and no preservatives—just pure seasonings and herbs. This is extremely important to me because I want every meal to be as clean and wholesome as possible. With my seasoning packets, you can enjoy bold flavors without the unnecessary additives found in store-bought mixes. Every blend including this Mexican Lentil Soup is crafted to bring out the best in your dishes, making home cooking easier, healthier, and more delicious.
Cooking Time for Lentil Varieties
Split red lentils – Cook the fastest (about 5-10 minutes) and create a creamy texture.
Brown lentils – Take 20-40 minutes to cook, hold their shape well, and have a mild earthy flavor.
Green lentils – Take about 45 minutes to cook, hold their shape, and have a slight peppery flavor.
Whole red lentils – Cook in 30 minutes and become slightly mushy.
FAQ
No, but rinsing them removes excess starch and debris.
Yes! Cook on high for 4 hours if using split red lentils. If using brown or green lentils, add more cooking time.
This Mexican lentil soup recipe is quick, easy, and bursting with bold flavors. Whether you’re making it for a cozy dinner or meal-prepping for the week, it’s a satisfying dish that the whole family will love! If you love the Southwestern flavors you might also enjoy my Cheesy Enchilada Casserole Recipe!
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Mexican Lentil Soup
Ingredients
- 1 T Olive oil or avocado oil
- 1 medium white or yellow onion
- 1 T chiles in adobo
- 14 oz can black beans
- 14 oz can of corn
- 15 oz fire roasted crushed tomatoes
- 1 C split red lentils
- 1 ½ C tomato juice
- 5 C vegetable or chicken stock
- Cooking with Lori Mexican Lentil Soup seasoning packet
Instructions
- Heat a large stockpot over medium heat and add the olive oil.
- Sauté the diced onion for 3 minutes, stirring often.
- Add the Mexican Lentil Soup seasoning packet to the onion and stir together.
- Add the chilis in adobo, black beans, corn, fire roasted crushed tomatoes, lentils, tomato juice, and vegetable stock and stir.
- Increase the heat to medium-high and bring to a simmer.
- Reduce heat to medium-low, cover and simmer for 5 minutes or until lentils are tender.
- Add in optional heavy cream, or coconut cream and garnish with toppings like tortilla chips, cheese, sour cream, cilantro, and jalapeños.
