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
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Heat the olive oil in a large pot over medium heat. Add the onion, carrot, and celery and cook until softened, about 5 minutes.
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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.
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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.
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Stir in the kidney beans, corn, and cilantro, and cook for an additional 5 minutes, or until the beans and corn are heated through.
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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!