mexican lentil soup
5 from 1 vote


This vegan lentil soup is the best that can be; it is easy, fast and super nutritious.
15 mins
20 mins
35 mins
6 people
Calories: 470.75kcal


  • 2 chopped celery stalks
  • 1 carrot chopped
  • 1/2 onion chopped
  • 2 garlic cloves minced
  • 1 tablespoon extra virgin olive oil
  • 1 big pinch of salt
  • 1 1 / 2 cups dried green lentils
  • 4 large tomatoes pureed
  • 5 cups water
  • 1 bay leaf
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried marjoram


  • In a large pot over low heat put the olive oil, carrot, celery, onion and a good pinch of salt. Leave for a few minutes or until the vegetables soften.
  • Put the garlic and let three more minutes.
  • Add the rest of the ingredients, cover and leave for 20 minutes or until the lentils are soft.
  • Be careful not to overcook the lentils so they do not lose their shape.
  • It's ready when the lentils are soft.
  • Be careful not to overcook the lentils, so they do not lose their shape.
  • For the mirepoix, calculate that you have more or less the same amount of onion, carrot, and celery.



Calories: 470.75kcal | Carbohydrates: 77.91g | Protein: 32.05g | Fat: 3.84g | Saturated Fat: 0.55g | Sodium: 40.04mg | Potassium: 1420.92mg | Fiber: 38.24g | Sugar: 5.72g | Vitamin A: 2488.17IU | Vitamin C: 18.52mg | Calcium: 94.26mg | Iron: 9.4mg
Course: Soup
Cuisine: Mexican vegan
Keyword: healthy mexican soup, how to make vegan lentil soup, mexican vegan lentil soup
Author: Piloncillo&Vainilla