Blissful Meatless Monday – Mexican Lentil Soup

After a long day of trudging through The Natural Products Expo all I could think about was some warming soup and curling up with a movie. Though I was completely beat when I arrived home, after walking around for 4 hours at the Expo, I muscled up enough energy to make this video. This is a quick, easy, nutritious, and delicious soup!

Lentils and split-peas are the legume of choice for Spring time. They are also packed full of fiber and protein.

Mexican Lentil Soup

1 cup red lentils, washed and drained

5 cups filtered water

2 dried bay leaves

1 garlic clove, thinly sliced (optional)

2 teaspoons cumin

2 teaspoons coriander

2 teaspoons oregano

1 carrot, diced

1 cup cherry tomatoes, sliced in half

Sea salt and black pepper, to taste

2 corn tortillas, cut into thin strips and toasted, for garnish

1 avocado, sliced, for garnish

Handful cilantro, for garnish (optional)

Add water, lentils, bay leaves, and garlic if using in a medium stockpot and bring to a boil. Reduce flame and simmer for 10 minutes. Add veggies and spices and cook for another 10 minutes until lentils are tender. Add sea salt and pepper to taste. Simmer for 10 more minutes then taste to check seasoning. Adjust as necessary. Serve immediately with corn tortillas, avocado, and cilantro for garnish.

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  1. I am definitely making this! It looks great! BTW, I have been loving your ebook I bought. We made the mustard arame saute and even my kids loved it! It was a good way to sneak in the seaweed for sure!

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