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5 from 3 votes

Mexican Lentil Soup (Vegetarian Version)

This vegetarian version of lentil soup retains all the traditional Mexican flavors and skips the meat
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 4
Calories: 151kcal
Author: Patrick Calhoun | Mexican Please


  • 1.5 cups lentils
  • 1 ancho chili pepper
  • 1 jalapeno
  • 1/2 white onion
  • 2 cloves garlic
  • 1 teaspoon cumin
  • 4-5 cups of stock
  • salt to taste


  • Soak the lentils in cold water to wash away any debris
  • Remove the stems and seeds from the ancho pepper
  • Roast the ancho for 1-2 minutes
  • Grind ancho into a fine powder
  • Dice up 1/2 white onion and 1/2 jalapeno (use 1/4 jalapeno for less heat)
  • Saute onion and jalapeno in a dollop of oil until tender
  • Add diced garlic, ancho powder and cumin to the skillet and saute for a minute or so
  • Add the drained lentils and (warmed up) stock, stir well
  • Bring to a boil and then simmer for 20-30 minutes
  • Add an additional cup of stock/water if the lentils soak up all the liquid and are still a bit crunchy
  • Salt to taste
  • Garnish with cilantro


Calories: 151kcal