Mexican Lentil Soup
![](https://eatgathergo.org/wp-content/uploads/2021/05/mexican_lentil_soup_v.jpg)
![Bowl with Spoon](https://eatgathergo.org/wp-content/themes/PNEP/library/images/prep-bowl.png)
Prep time:
10 minutes
![Kitchen Timer](https://eatgathergo.org/wp-content/themes/PNEP/library/images/recipe_meta_timer.png)
Cook time:
30 minutes
![Fork](https://eatgathergo.org/wp-content/themes/PNEP/library/images/fork.png)
Servings:
6 cups
Mexican Lentil Soup
![](https://eatgathergo.org/wp-content/uploads/2021/05/mexican_lentil_soup_v.jpg)
Ingredients:
- 2 cups onion, chopped
- 1 cup bell pepper, chopped
- 1/2 teaspoon garlic powder or 2 cloves of garlic, minced
- 2 teaspoons oil
- 1 cup dried lentils, rinsed
- 3 tablespoons chili powder
- 2 teaspoons ground cumin
- 1 teaspoon dried cilantro or oregano (optional)
- 5 cups water
- 5 teaspoons bouillon (chicken, beef, or vegetable)
Directions:
1. In a large saucepan or skillet, sauté the onion, bell peppers and garlic in oil until tender, about 3 minutes.
2. Add lentils, spices, water and bouillon. Stir. Bring to a boil. Reduce heat, cover and simmer for 30-35 minutes or until the lentils are as soft as you like. Serve hot.
Refrigerate leftovers within 2 hours.
![Bowl with Spoon](https://eatgathergo.org/wp-content/themes/PNEP/library/images/prep-bowl.png)
Prep time:
10 minutes
![Kitchen Timer](https://eatgathergo.org/wp-content/themes/PNEP/library/images/recipe_meta_timer.png)
Cook time:
30 minutes
![Fork](https://eatgathergo.org/wp-content/themes/PNEP/library/images/fork.png)
Servings:
6 cups
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Purdue University is an equal access/equal opportunity institution. This material was partially funded by USDA's Supplemental Nutrition Assistance Program - (SNAP) and USDA's Expanded Food and Nutrition Education Program - (EFNEP).