Lentil Soup Recipe | Mexican recipes


Your family will love this easy lentil soup so much, they’ll be asking for a second serving! At home, my husband loves soups, and this lentil soup is one of his favorites (along with Chorizo Lentil Soup). It uses just a few simple main ingredients, but the end result is full of flavor!

Category dish type Soups
Cuisine Mexican
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6
Calories 245 kcal
Author Mely Martínez – Mexico 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.

Nutrition Facts
Amount Per Serving (1 bowl)
Calories 245 Calories from Fat 72
% Daily Value*
Total Fat 8g 12%
Saturated Fat 1g 5%
Cholesterol 6mg 2%
Sodium 1198mg 50%
Potassium 682mg 19%
Total Carbohydrates 31g 10%
Dietary Fiber 12g 48%
Sugars 3g
Protein 11g 22%
Vitamin A 51.4%
Vitamin C 24.8%
Calcium 6.4%
Iron 20.6%
* Percent Daily Values are based on a 2000 calorie diet.