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Mexican Lentil Soup


2 cups
chopped onion
1 cup
chopped bell pepper
1⁄2 teaspoon
garlic powder or 2 cloves of garlic, minced
2 teaspoons
vegetable oil
1 cup
dried lentils, rinsed
3 Tablespoons
chili powder
2 teaspoons
1 teaspoon
dried cilantro or oregano (optional)
5 cups
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.
Photo of Mexican Lentil Soup
Prep time: 10 minutes
Cooking time: 30 minutes
Makes: 6 cups
Nutrition Facts: View Label
Last updated: 08/27/20

1 Comments for "Mexican Lentil Soup"

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!