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Bowl of Mexican lentil soup with garnishes

Mexican Lentil Soup Recipe

  • Author: Emily Dingmann of myeverydaytable.com
  • Prep Time: 5 minutes
  • Cook Time: 30 minutes
  • Total Time: 35 minutes
  • Yield: 12 cups 1x
  • Category: Soup
  • Method: Stove Top
  • Cuisine: Mexican
  • Diet: Vegan


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.


Units Scale

For Soup: 

  • 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

Optional Toppings:

  • sliced green onions
  • 1 1/2 cups shredded cheddar cheese
  • lime wedges
  • 1 cup chopped fresh cilantro
  • 1 avocado, diced
  • tortilla chips


  1. Prepare ingredients:
    Dice onion.
    Mince garlic. 

  2. 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.

  3. Add lentils and seasonings to pot, stirring to coat everything with the spices. Cook about 1-2 minutes, until fragrant.

  4. 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.

  5. Stir in corn and cook for another few minutes, until corn is heated through.

  6. Serve soup with toppings as desired.


Serving size: 1 1/2 cups

Keywords: Mexican lentil soup, Mexican lentil soup recipe, lentil vegetable soup