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Photo of Mexican Lentil Soup
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6 cups
Prep time:
10 minutes
Cooking time:
30 minutes


2 cups onion, chopped
1 cup bell pepper, chopped
½ teaspoon garlic powder or 2 cloves of garlic, minced
2 teaspoons oil
1 cup dried lentils, rinsed
3 tablespoons chili powder
2 teaspoons ground cumin
1 teaspoon dried cilantro or oregano (optional)
5 cups water
5 teaspoons bouillon (chicken, beef, or vegetable)


  1. In a large saucepan or skillet, sauté the onion, bell peppers and garlic in oil until tender, about 3 minutes.
  2. Add lentils, spices, water and bouillon.  Stir.  Bring to a boil.  Reduce heat, cover and simmer for 30-35 minutes or until the lentils are as soft as you like.  Serve hot.
  3. Refrigerate leftovers within 2 hours.