Mexican red lentil soup is a hearty and flavorful soup that is made with red lentils, a variety of vegetables, and a blend of Mexican spices. It is a delicious and satisfying meal that is perfect for a cold day.
To make Mexican red lentil soup, you will need the following ingredients:
- 1 tablespoon olive oil
- 1 onion, diced
- 1 carrot, peeled and diced
- 1 stalk celery, diced
- 1 cup dried red lentils, rinsed and drained
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon ground coriander
- 1/2 teaspoon paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 4 cups vegetable broth
- 1 cup water
- 1 can (14.5 ounces) diced tomatoes, with their juices
- 1 can (15 ounces) kidney beans, rinsed and drained
- 1 cup frozen corn
- 1/2 cup chopped fresh cilantro
- 2 tablespoons lime juice
Heat the olive oil in a large pot over medium heat. Add the onion, carrot, and celery and cook until softened, about 5 minutes.
Add the red lentils, cumin, chili powder, coriander, paprika, salt, and black pepper to the pot and stir to combine. Cook for an additional 2-3 minutes, or until the spices are fragrant.
Pour the vegetable broth and water over the vegetables and lentils. Add the diced tomatoes and their juices, and stir to combine. Bring the soup to a boil, then reduce the heat to low and simmer, covered, for 45-60 minutes, or until the lentils are tender.
Stir in the kidney beans, corn, and cilantro, and cook for an additional 5 minutes, or until the beans and corn are heated through.
Stir in the lime juice, and season with additional salt and pepper, if desired.
Serve the soup hot, garnished with additional cilantro and a dollop of sour cream or plain yogurt, if desired. Enjoy!