Red Lentil Mexican Soup

This is a great soup to whip up on a gloomy day or when you’re feeling under the weather or when you just don’t know what else to make.  I usually have most of these ingredients on hand, so it can come together quickly and doesn’t take a lot of forethought.  The lentils make it hearty and comforting and you can add as much or as little heat as you want.

Red Lentil Mexican SoupRed Lentil Mexican Soup

Serves 6-8

Adapted from Everybody Likes Sandwiches

  • 1 Tbsp olive oil
  • 1 large onion, diced
  • 4 cloves garlic, minced
  • 3 stalks celery, diced
  • 2 red bell pepper, diced
  • 2 tsp chili powder
  • 1/4 – 1/2 tsp cayene pepper
  • salt and pepper to taste
  • 2 (15oz) cans diced tomatoes
  • 2 cups red lentils, rinsed
  • 6 – 7 cups vegetable stock
  • a few splashes of your favorite hot sauce
  • 1-2 limes, juiced
  • 1 cup chopped cilantro (or parsley)

In a large pot, heat olive oil over medium-high heat and sauté onions, garlic, celery and red pepper.  Once the vegetables have softened, add spices and tomatoes.  Add rinsed lentils and vegetable stock.  Stir, cover and let simmer for 20-25 minutes, or until lentils are tender.  Stir in the lime juice, and serve, garnish with cilantro or parsley.

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