Mexican Lentil Soup with Roasted Garlic and Chilies

Warm up with a bowl of vibrant Mexican Lentil Soup with Roasted Garlic and Chilies, a comforting and flavorful dish that's perfect for any season. This hearty soup features tender lentils simmered in a rich vegetable broth enhanced by smoky poblano and chipotle chilies, aromatic cumin, and warm smoked paprika. The addition of roasted garlic brings a deeply savory sweetness that elevates every spoonful. Packed with wholesome vegetables and finished with a zesty squeeze of lime and optional fresh cilantro, this one-pot vegan recipe is as nutritious as it is delicious. Ideal for meal prep or a cozy family dinner, this easy lentil soup comes together in under an hour and can be customized to your spice preference. Perfectly spiced, smoky, and satisfying, it’s a tribute to the bold, comforting flavors of Mexican cuisine.

Nutriscore Rating: 85/100

Prep Time:20 mins

Cook Time:45 mins

Total Time:65 mins

Servings: 4

Ingredients

• 1 cup dried lentils
• 1 whole garlic bulb
• 3 tablespoons olive oil
• 1 large onion
• 2 medium carrot
• 2 celery stalks
• 1 large poblano chili
• 1 chipotle chili in adobo sauce
• 1 teaspoon cumin
• 1 teaspoon dried oregano
• 1 teaspoon smoked paprika
• 1 cup tomatoes (diced, canned or fresh)
• 6 cups vegetable broth
• 1 lime
• 0.25 cup fresh cilantro (optional)
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Preheat your oven to 400°F (200°C).

Step 2

Slice off the top of the garlic bulb to expose the cloves slightly. Drizzle it with 1 tablespoon olive oil, wrap it in aluminum foil, and roast in the oven for 30-35 minutes until the cloves are golden and soft.

Step 3

Meanwhile, rinse the lentils under cold water and set them aside.

Step 4

Chop the onion, carrots, and celery into small, even-sized pieces. Dice the poblano chili and set them aside.

Step 5

In a large pot, heat the remaining 2 tablespoons olive oil over medium heat. Add the chopped onion, carrots, and celery, and sauté for 5-7 minutes until softened.

Step 6

Stir in the diced poblano chili, chipotle chili, cumin, oregano, and smoked paprika. Cook for 1 minute until fragrant.

Step 7

Add the diced tomatoes, rinsed lentils, and vegetable broth to the pot. Bring to a boil, then reduce the heat to low, cover, and simmer for 25-30 minutes or until the lentils are tender.

Step 8

Once the garlic is roasted, squeeze the soft cloves out of their skins and mash them into a paste. Stir the roasted garlic into the soup.

Step 9

Season the soup with salt and black pepper, tasting and adjusting as necessary. Simmer for an additional 5 minutes.

Step 10

Serve the soup hot with a squeeze of fresh lime juice and garnish with chopped cilantro, if desired.

Nutrition Facts

Serving size	(2632.8g)

Amount per serving	% Daily Value*
Calories	2007.5

Total Fat 60.8g	0%
Saturated Fat 10.0g	0%
Polyunsaturated Fat 8.3g
Cholesterol 0mg	0%
Sodium 6131.7mg	0%
Total Carbohydrate 295.6g	0%
Dietary Fiber 96.9g	0%
Total Sugars 54.9g
Protein 89.6g	0%

Vitamin D 0IU	0%
Calcium 663.4mg	0%
Iron 27.7mg	0%
Potassium 6769.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.2%

Protein: 17.2%

Carbs: 56.6%