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Lentil Soup


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


  1. Wash hands with soap and water.
  2. In a large saucepan or skillet, sauté the onion, bell peppers and garlic in oil until tender, about 3 minutes.
  3. Add lentils, spices, water and bouillon.  Stir.  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.
Photo of Mexican Lentil Soup
Prep time: 10 minutes
Cook time: 30 minutes
Makes: 6 cups
Nutrition Facts: View Label


I made this nutritious soup with the following options:  chicken broth, garlic powder and cilantro.  I also reduced the recipe to just one cup of chopped onion.  I used the leftovers to make lentil tacos.  So good!