Vegan Lentil Mexican Soup Recipes
VEGAN LENTIL SOUP RECIPE (8 MAIN INGREDIENTS!)
This Vegan Lentil Soup recipe is so incredibly easy to make using very basic pantry staple ingredients! It is a 1 pot meal and 8 easy to find ingredients. This lentil soup recipe is packed with plant-based protein, low-fat, oil-free and is simple to make, not to mention loaded with delicious flavor!
Provided by Brandi Doming
Number Of Ingredients 14
Steps:
- Make sure to sort through and remove any debris from the lentils. Also, SOAKING THEM first makes these cook in just about 15 minutes!
- I chose to soak my lentils in a bowl filled with water for 2-4 hours because of better digestion. I have less bloating and tummy aches when I soak my lentils first, but this can totally be skipped if you don't want to soak them.
- Rinse the lentils thoroughly even if you soaked them or not.
- To a large pot, add about a 1/2 cup of water over medium heat. Once hot, add the onion and carrots and cook for 5-8 minutes, stirring occasionally, until the onions are translucent and the carrots are almost fully tender.
- Add the Italian seasoning, garlic powder, salt and pepper and stir for about 30 seconds to toast them and absorb any residual liquid left.
- Add the vegetable broth, the 1 cup of water and the lentils.
- Bring to a rolling boil, then reduce the heat to low, cover partially with a lid just letting a bit of steam escape and simmer for about 15 minutes or until the lentils are tender. PLEASE NOTE that since I soak mine for 2-4 hours first, they are beautifully tender by the 15 minute mark, but if you do not soak yours first, they make take twice as long to cook.
- Add the tomato paste and balsamic vinegar and stir through to heat another minute or so.
- Add the spinach if using and stir through just until wilted. Remove from the heat. Taste and add any salt and pepper if needed. This can vary due to the broth used. Top with red pepper flakes for a kick of heat (if desired) and fresh green onions.
Nutrition Facts : ServingSize 2 cups, Calories 257 kcal, Fat 0.9 g, Carbohydrate 47.8 g, Sodium 718 mg, Fiber 19.4 g, Sugar 10.2 g, Protein 16.3 g
VEGAN LENTIL MEXICAN SOUP
This vegan lentil soup is the best that can be; it is easy, fast and super nutritious.
Provided by Piloncillo&Vainilla
Categories Soup
Time 35m
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Carbohydrate 77.91 g, Protein 32.05 g, Fat 3.84 g, SaturatedFat 0.55 g, Sodium 40.04 mg, Fiber 38.24 g, Sugar 5.72 g, Calories 470.75 kcal, ServingSize 1 serving
MEXICAN LENTIL SOUP WITH CACTUS
Mexican lentil soup with cactus is a unique blend of nopale paddles, lentils, and pasilla peppers in a thick and rich chicken broth.
Provided by María Eugenia
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Time 1h
Yield 4
Number Of Ingredients 7
Steps:
- Bring 5 cups of water to a boil in a large saucepan. Stir in lentils and bouillon cubes. Simmer over medium-low heat until lentils are nearly tender, 15 to 20 minutes.
- Trim off the edges of nopales and scrape spines from both sides using a sharp knife. Rinse and roughly chop. Bring a pot of water to a boil. Add nopales and cook until tender, 8 to 10 minutes. Drain and rinse.
- Heat a skillet over medium-low heat. Add pasilla peppers and toast until evenly brown, making sure not to burn them, about 5 minutes. Cool until safe to handle; remove seeds and veins. Combine toasted peppers, onion, garlic, and remaining 1 cup water in a blender. Process until smooth; strain into a bowl.
- Stir blended pepper mixture and boiled nopales into the saucepan with the lentils. Simmer until lentils are tender, about 20 minutes more.
Nutrition Facts : Calories 222.6 calories, Carbohydrate 37.5 g, Cholesterol 0.3 mg, Fat 2.1 g, Fiber 18 g, Protein 14.8 g, SaturatedFat 0.2 g, Sodium 517.5 mg, Sugar 2.6 g
VEGAN LENTIL SOUP
You'll be amazed how much flavor you get just with vegetables, legumes, and herbs. This simple, clean eating lentil soup with brown lentils is vegan and tastes great.
Provided by gartenfee
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 1h3m
Yield 8
Number Of Ingredients 14
Steps:
- Place lentils in a bowl, cover with cold water, and pick out the broken ones that swim to the top. Drain.
- Heat olive oil in a large pot over medium heat and cook onion until soft and translucent, 5 to 7 minutes. Add garlic and cook until fragrant, about 30 seconds. Stir in tomato paste, parsley, carrot, celery, 1 teaspoon salt, and bay leaves. Cook and stir for 3 minutes.
- Pour lentils and 8 cups water into the pot. Bring to a boil, reduce heat, and cook partially covered until lentils are soft, 30 to 35 minutes. Stir in mustard and red wine vinegar. Puree soup with an immersion blender until mostly smooth but some chunks remain. Season with salt and pepper.
Nutrition Facts : Calories 204 calories, Carbohydrate 31 g, Fat 4 g, Fiber 14 g, Protein 11.8 g, SaturatedFat 0.6 g, Sodium 408 mg, Sugar 3.1 g
MEXICAN LENTIL SOUP | SOPA DE LENTEJAS
You must try this sopa de lentejas or Mexican lentil soup. It's a delicious vegan recipe that's super budget friendly. Plus crazy healthy too!
Provided by Nancy Lopez-McHugh & MexicanMadeMeatless.com
Categories Appetizer Main Course Soup
Number Of Ingredients 13
Steps:
- Pick through the lentils to remove and dirt and debri, then thoroughly rinse and set aside. Prep all of your ingredients.
- Heat a large heavy pot, then add the oil and once warm add the onion and sprinkle in half to one teaspoon of sea salt. Saute it until soft then add celery and carrot and saute for 5 minutes. Then add the garlic and jalapeno and cook for 2 to 3 minute. Next add the cumin and cook for another minute. Mix in the parsley then the lentils.
- Next pour in the vegetable broth and add the bay leaf. Stir well, cover the pot and simmer under medium-low heat for 20 minutes or just until the lentils begin to soften.
- Once lentils have softened, add the chopped tomatoes and mix well, cover the pot again and simmer another 10 to 15 minutes. You want the tomato to soften. Taste the soup and add more salt if necessary. Allow to cool slightly before serving.
- Serve as a main dish or as a side dish. Some Mexicans like to drizzle lime juice over their soup. Others like to serve with a bolillo or Mexican roll. Enjoy
Nutrition Facts : Calories 435 kcal, Carbohydrate 68 g, Protein 27 g, Fat 7 g, SaturatedFat 1 g, Sodium 621 mg, Fiber 32 g, Sugar 6 g, ServingSize 1 serving
MEXICAN LENTIL SOUP
A healthy and hearty vegetarian soup everyone will love! It's packed with nutritious ingredients and all those Mexican flavors will leave you craving more. Leftovers make a delicious lunch the next day too!
Provided by Jaclyn
Categories Soup
Time 1h15m
Number Of Ingredients 18
Steps:
- Heat olive oil in a large pot over medium-high heat. Add in onion, bell pepper, carrots and jalapeno and saute 2 minutes.
- Add garlic and saute 2 minutes longer. Stir in broth, tomatoes, lentils, chili powder, cumin, and coriander and season with salt and pepper to taste.
- Bring mixture to a boil then reduce heat to low and simmer, stirring just a few times throughout cooking, until lentils are tender, about 45 minutes.
- Stir in cilantro and lime juice. Serve warm topping each serving with tortilla strips, avocados and cotija cheese.
- Recipe source: Cooking Classy
Nutrition Facts : Calories 486 kcal, Carbohydrate 56 g, Protein 22 g, Fat 22 g, SaturatedFat 5 g, Cholesterol 11 mg, Sodium 518 mg, Fiber 20 g, Sugar 9 g, ServingSize 1 serving
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5/5 (1)Total Time 35 minsCategory SoupCalories 225 per serving
- Place your lentils in a medium sauce pot, add water, onion, and bay leaf. Bring to a low simmer and let cook for 20 minutes.
- While the lentils are cooking, make a small incision using a sharp knife on the tip of the serrano pepper (like an X). Set a large sauté pan to medium heat and add the diced onion. Let the onions cook until translucent and tender, about 4-5 minutes. If it begins to stick to the pan add a little bit of water.
- Add garlic and cook for 1 more minute. Add diced tomato and chile serrano (whole) and cook until the tomato has broken down, about 6 minutes.
- Remove the ½ onion and bay leaf from the lentils, and add the vegetable mixture, and cilantro sprigs to the pot. Simmer slowly for about 8 minutes.
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From yummymummykitchen.com
4.3/5 (91)Total Time 55 minsCategory FeaturedCalories 235 per serving
- Heat olive oil in a large pot over medium heat. Add onion, carrots, celery, and bell pepper. Saute until beginning to soften, about 5 minutes. Add garlic, cumin, paprika, and oregano and saute another minute.
- Add tomatoes, chiles, lentils, broth and salt. Bring to a simmer. Simmer the soup with the lid tilted until lentils are tender, about 30-40 minutes. Season to taste with salt and pepper.
EASY PREP INSTANT POT LENTIL SOUP - RECIPES FROM A PANTRY
From recipesfromapantry.com
5/5 (11)Total Time 20 minsCategory MainCalories 270 per serving
- Switch the Instant Pot on to the sauté setting. Add the oil to the Instant Pot insert and sauté the onions, peppers, carrots and bay leaf (if using) for 4-5 mins until the onion is soft.
- Cover your Instant Pot, set the vent to 'sealing,' select the manual or pressure cook button (dependent upon IP model), select high pressure and set the timer to 7 mins.
RECIPE: MEXICAN LENTIL SOUP | CBC LIFE
From cbc.ca
- Heat olive oil in a large soup pot over medium heat. Add onions, celery, bell peppers and garlic. Cook and stir until vegetables begin to soften, about 5 minutes.
- Add sweet potatoes, chili powder, cumin, coriander, oregano and cinnamon. Mix well. Add broth, tomatoes with liquid, barbecue sauce, salt and pepper. Bring soup to a boil. Reduced heat to low, cover and simmer for 20 minutes. Stir in lentils and simmer for 5 more minutes.
- Remove soup from heat. Using an immersion blender, purée about half the soup using quick pulses, so it’s still a bit lumpy but appears thicker (see photo). Serve with diced avocados or Greek yogurt/sour cream dollop (for non-vegan).
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5/5 (4)Total Time 45 minsCategory SoupCalories 399 per serving
- Coat large saucepan or Dutch oven with oil and place over medium heat. Add onion, garlic and jalapeño. Sauté until onion is softened, about 5 minutes.
- When soup has about 10 minutes of simmer time left, preheat oven to 400º. Brush both sides of each tortilla with olive oil and slice into 1/4 inch wide strips. Arrange in an even layer on baking sheet and sprinkle with salt. Bake until crisp and lightly browned, about 8 minutes.
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From glowsteady.co.uk
5/5 (2)Total Time 35 minsCategory Lunch, SoupCalories 329 per serving
- Heat a large saucepan on low to medium heat, add the onion and cook for 3-5 minutes. Then add the chopped carrots and garlic and cook for a further 3 minutes. Stir in the spices and cook for one minutes, then add the tomatoes, lentils and stock.
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From leelalicious.com
5/5 (5)Category DinnerCuisine MexicanCalories 392 per serving
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From veganricha.com
4.9/5 (13)Total Time 1 hrCategory SoupCalories 358 per serving
- Heat 1/4 cup of the vegetable broth in a large soup pot over medium-high heat. Add the onion, carrot, and garlic and sauté, adding additional broth as necessary to keep the vegetables from burning. Sauté until the onions are softened and translucent, about 5 minutes. Add the coriander, cumin, turmeric, smoked paprika, cinnamon, and ground ginger. Sauté the vegetables and seasonings for 1 to 2 minutes to allow the flavors to bloom. Add the remaining vegetable broth, crushed tomatoes, and lentils and bring to a boil.
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From budgetbytes.com
4.9/5 (86)Total Time 50 minsServings 1.5Calories 269 per serving
- Add the dry lentils to a medium pot. Cover with water, swish to rinse, then drain off as much water as possible. Repeat this process until the water remains mostly clear. After draining off the last rinse, add four cups of water, place a lid on top, and bring the lentils to a boil over high heat. Once it reaches a boil, turn off the heat and let sit with a lid on for about 20 minutes.
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Reviews 2Calories 97 per servingCategory Instant Pot Soups
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5/5 (17)Total Time 40 minsCategory SoupCalories 225 per serving
- Heat oil in a saucepan over medium heat. Add onion and garlic and cook for 3 minutes Add jalapeno, bell peppers and mix and cook for 3 to 4 minutes.
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