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2 teaspoons vegetable oil
2 cups chopped onion
1 cup chopped bell pepper
½ teaspoon garlic powder or 2 cloves of garlic, minced
1 cup dried lentils, rinsed
3 Tablespoons chili powder
2 teaspoons cumin
1 teaspoon dried cilantro or oregano (optional)
5 cups low-sodium broth (any type)


  1. Wash hands with soap and water.
  2. In a large sauce pan or soup pot, heat oil over medium-high heat. Add onion and bell pepper. Cook until tender, about 3 minutes.
  3. Add lentils, spices and broth.  Stir and bring to a boil.  Reduce heat, cover and simmer for 30 to 35 minutes or until the lentils are as soft as you like.  Serve hot.
  4. Refrigerate leftovers within 2 hours.
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6 cups
Prep time:
10 minutes
Cooking time:
30 minutes
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