Mexican Lentil Soup – Chatelain

Photo: Roberto Caruso

Preparation: 20 minutes
Preparation: 45 minutes
Makes 8-10 servings


  • 1 bag (400 g) of red or green lentils
  • 1 large onion
  • 2 red or green peppers
  • 4 carrots
  • 2 stalks of celery
  • 3 jalapeño peppers
  • 4 large cloves of garlic
  • 1 S. olive oil
  • 2 liters (8 cups) chicken or vegetable broth
  • 1 S. chili powder
  • 2 tbsp. cumin
  • 1 tbsp of dried oregano
  • 1/2 teaspoon of salt
  • 1 S. black pepper


  1. Rinse the lentils in a sieve. Finely chop the onion. Cut the pepper in half, remove the seeds and cut into 0.5 cm (1/4 inch) pieces. Peel the carrots and cut them into 0.5 cm (1/4 inch) pieces. Cut the celery stalks into 1/4 inch (0.5 cm) pieces. Remove the core and seeds from the jalapeño pepper. Finely chop the jalapeños and garlic cloves.
  2. Heat the oil in a large saucepan over medium heat. Add onion, pepper, carrot, celery, jalapeño and garlic. Simmer until the vegetables begin to soften, about 8 minutes. Stir in lentils, broth, chili powder, cumin, oregano, salt, and pepper. Bring to a boil, stirring frequently. Reduce heat to medium-low and cover. Simmer until lentils and vegetables are tender, 30 to 40 minutes. Adjust seasonings if necessary.
  3. For a thicker consistency, scoop out a quarter of the soup and transfer to a food processor fitted with a metal blade. Puree. You may need to add a little water if the mixture is too thick. Add this puree to the soup. Serve hot, accompanied by a crusty baguette.

This soup can be stored in an airtight container for up to 3 days in the refrigerator and 3 months in the freezer.

Read also: Indian vegetable stew

Leave a Comment

Your email address will not be published. Required fields are marked *