Mexican Lentil Soup


  • 2 pounds brown lentils, rinsed
  • 10 Roma tomatoes, chopped
  • 2 jalapeños (or more if you like it spicier), chopped
  • 1 medium white onion, chopped
  • 1/2 teaspoon cumin powder
  • 1/2 teaspoon garlic powder
  • Salt to taste
  • 1 tablespoon of olive oil (or more)


  • Start by cooking the lentils as directed, add plenty of water as they dry as they cook. It usually takes about 30 to 40 minutes to cook.
  • Mix the tomatoes, jalapeño, and onion in a big bowl. Salt to taste.
  • Heat olive oil in a big sauce pan and add the tomato mixture. Cook until mixture becomes a purée (about 35 – 45 minutes). Keep stirring so it doesn’t stick and burn to the pan.
  • When ready, mix lentils and mixture in deep pan. Add cumin and garlic powders, and salt to taste.
  • Keep cooking at low heat and adjust seasoning and/or add water as needed.
Added: February 21, 2018

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