Red Lentil Mexican Soup


  • 1 c red lentils, rinsed
  • 1 T oil
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 1 celery stalk, diced
  • 1 sweet red pepper, diced
  • 2 t chili powder
  • 1/4 t chipotle powder or smoked paprika
  • salt & pepper
  • 1 14oz can of fire-roasted diced tomatoes
  • 3 c vegetable stock
  • juice of 1-2 limes
  • 1 c chopped parsley or cilantro
  • avocado, diced (optional)


  1. Put lentils in a pot, cover with water, and bring to a boil.
  2. Remove the pot from eat and heat aside.
  3. In a large pot, heat oil over medium-high heat and saute onions, garlic, celery, and red pepper until vegetables have started to cook.
  4. Add in the spices, tomatoes, the whole pot of lentils and the vegetable stock. Stir everything well, cover and let simmer for 15 minutes.
  5. Stir in the lime juice and the parsley or cilantro.
  6. Pour into bowls and garnish with diced avocado, if using. Makes 4-6 servings.