Mexican Lentil Soup
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!
Servings 7
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.
Notes
Visit www.c3bros.com for this seasoning packet plus many more!
You can substitute split red lentils for the following varieties but note the cooking time difference.
•Split red lentils cook faster since the seed coat is removed and then it’s split in half
•Brown lentils- cook in 20-40 min and hold their shape well, mild earthy flavor
•Green lentils- take 45 min to cook and hold their shape. Slight peppery flavor
•Whole red lentils take about 30 min to cook and get slightly mushy
Nutrition
Serving: 1.5C