Mexican Lentil Soup

Scribbled Underline

 Mexican Lentil Soup 


Not only is this lentil vegetable soup made with just 7 basic ingredients (plus spices), but it’s also ready in about 30 minutes, making it a great weeknight dinner option. It’s delicious, hearty, and full of nutritious ingredients.


– 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

How to Make Mexican Lentil Soup

Prepare ingredients


Gather ingredients needed to make the quesadillas.

Sauté aromatics

Heat oil in dutch oven over medium-high heat. Add onions and sauté until soft. Add garlic and sauté until fragrant. Add lentils and spices to dutch oven and stir to coat lentils with spice mixture.


Simmer soup

Add vegetable broth, water, and marinara sauce to lentils and stir to combine. Bring to a boil, then lower to a simmer. Cook until lentils are tender, but still intact.


Serve soup


Season soup with salt and black pepper to taste and desired toppings.