This Mexican lentil soup recipe is made with just 7 ingredients + spices and cooks in 30 min. It’s an easy family-friendly weeknight diner.
- 1 Tbsp. olive oil
- 1 onion, diced
- 3 cloves garlic
- 2 cups green or brown lentils
- 2 tsp. chili powder
- 2 tsp. cumin
- 1 tsp. sea salt
- 1/2 tsp. onion powder
- 1/2 tsp. garlic powder
- 1/2 tsp. oregano
- 1/4 tsp. paprika
- 4 cups vegetable broth
- 3 cups water
- 24 oz. marinara sauce (not Italian or basil)
- 2 cups frozen corn
- sliced green onions
- 1 1/2 cups shredded cheddar cheese
- lime wedges
- 1 cup chopped fresh cilantro
- 1 avocado, diced
- tortilla chips
Heat oil in dutch oven or heavy-bottom pan over medium-high heat. Add onion to pan, saute for 2-3 minutes. Add garlic and saute another minute, until fragrant.
Add lentils and seasonings to pot, stirring to coat everything with the spices. Cook about 1-2 minutes, until fragrant.
Pour in vegetable broth, water, and marinara sauce and bring to a boil, then lower to a simmer. Cook, covered, stirring occasionally for about 15-25 minutes, until lentils are soft, but still intact.
Stir in corn and cook for another few minutes, until corn is heated through.
Serve soup with toppings as desired.
Serving size: 1 1/2 cups
Keywords: Mexican lentil soup, Mexican lentil soup recipe, lentil vegetable soup