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Mexican Lentil Soup with Cornbread

2018-02-06By BentologyNo CommentsFacebooktwitterpinterestFacebooktwitterpinterest

bentology Mexican lentil soup

A comforting vegetarian meal

It’s soup season! We love a good hearty and healthy soup. This Mexican lentil soup is the perfect comforting meal. It’s vegetarian, but you’ll still get lots of fiber and protein from the lentils.

Among their many nutritional benefits, lentils are also low in calories. They can help lower your cholesterol, reduce your risk of heart disease, help with digestive disorders and even stabilize blood sugar levels.

To make this Mexican lentil soup, you’ll need:

  • 1 tablespoon olive oil
  • 1/2 yellow onion (diced small)
  • 2 carrots (peeled, diced small)
  • 1/2 red bell pepper (diced small)
  • 1 teaspoons chili powder
  • 1/2 teaspoon cumin
  • 1 cup mild salsa
  • 3/4 cups dried green lentils (rinsed and drained)
  • 1 cup fire-roasted tomatoes (diced) - we used canned
  • 3 cups vegetable stock
  • Salt and ground black pepper (to taste)


In a large pot, heat the olive oil. Add in the onion, carrots and pepper and cook for about 2-3 minutes, or until onions are translucent. Stir in the chili powder and cumin and cook for another minute. Then, add in the salsa and cook for another 2-3 minutes. Add the lentils, tomatoes and vegetable stock. Bring to a boil, then reduce to simmer. Let simmer for about 30-40 minutes or until lentils are tender.

Pack this soup to go in your bento jar to keep it warm until lunch! Don’t forget a piece of delicious cornbread to go with it and a dollop of sour cream. Check out the original recipe from The Chew for instructions on how to make the cornbread.

lentil soup and cornbread


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