Cuisine Mexican
Servings 6
Author Mely Martinez - México in my kitchen


  • 2 Tablespoons of olive oil
  • 2/3 cups white onion finely chopped
  • 1 large garlic clove minced
  • cup of celery finely cut (2 large stalks)
  • 2/3 cups carrots diced
  • ½ lb. Lentils about 1-1/8 cup (well washed and rinsed)
  • 6 cups of chicken broth*
  • 2 sprigs of parsley finely chopped
  • Salt and pepper to taste.
  • Lime wedges to serve


  1. Heat olive oil in a saucepan and sauté the onions and garlic for 5 minutes over a medium heat.
  2. Add the celery and carrots and cook for 10 minutes at a lower temperature.
  3. Stir in the drained lentils, 6 cups of chicken broth, and the parsley. Bring to a boil and then reduce the heat to simmer. Cook for 25-30 minutes. Season the soup with salt and pepper.
  4. Serve your Lentil Soup in small bowls, add a few drops of lime juice, and enjoy!

Recipe Notes

Homemade chicken broth is the best choice for making this soup, but you can substitute it with 6 cups of water and 2 chicken bouillons.

In Mexico, people used to cook with Spanish olive oil, and some still do, but these days Italian olive oil is becoming more popular.