Lentil Soup Recipe | Mexican recipes
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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!
Course Soups
Cuisine Mexican
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 6
Calories 245kcal
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


  • Heat olive oil in a saucepan and sauté the onions and garlic for 5 minutes over a medium heat.
  • Add the celery and carrots and cook for 10 minutes at a lower temperature.
  • 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.
  • Serve your Lentil Soup in small bowls, add a few drops of lime juice, and enjoy!


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.


Serving: 1bowl | Calories: 245kcal | Carbohydrates: 31g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 1198mg | Potassium: 682mg | Fiber: 12g | Sugar: 3g | Vitamin A: 2570IU | Vitamin C: 20.5mg | Calcium: 64mg | Iron: 3.7mg