This recipe was made during lockdown, as were a lot of recipes being posted this month, and I don’t know if it’s just because making dishes with lentils and beans is easier when you’re not exactly sure how much fresh produce you’ll be able to get, but I had the urge to make a lot of Mexican food. If I’ve got my scheduling right, this is the first one you’re seeing. Hopefully, you’re not sick of them by the end of the month…Anyway, this lentil & bean soup recipe is a great way to boost your fibre intake with minimal fresh produce.
Usually, I opt for smoother soups, so this one is well and truly out of my comfort zone. The ingredients list in this recipe could easily be mistaken for a vegan chili recipe, so it’s important to keep an eye on the water/ stock levels in this recipe and make sure it isn’t getting too thick. As you can hopefully tell from the photos, I served mine as more of a broth texture.Â
Nutritional Information Â
It will come as no surprise that a lentil and bean soup is high in protein and iron, as well as a considerable amount of protein with the other added vegetables in there. Per serving, this recipe contains 19g of protein, 6mg of iron and 16g of fibre. Â
In terms of vitamins, each serving contains 95% of your daily B1, a third of your daily vitamins B6 and K and your full amount of vitamin A, as well as just over 50% of your daily vitamin C. Â
Mexican Lentil & Bean Soup Â
A chunky vegetable lentil & bean soup recipe, full of fibre and vitamins. A quick and easy, less than 30 minutes, one pot recipe. This dish would be perfect for meal prepping lunches.Â
I served mine with some homemade tortilla chips, you can find the recipe for my homemade tortilla chips (and guacamole) here in a Recipe A Day May post from last year.  Â
This recipe is gluten free, dairy free, soy free, nut free and vegan. Â
Mexican Lentil & Bean Soup
Ingredients
- 1 small red onion
- 2 small/ 1 large carrot
- 3 cloves garlic
- 1 tsp ground cumin
- ½ tsp smoked paprika
- ½ tsp hot paprika
- ¼ tsp cayenne pepper
- ¼ cup red lentils
- 1 tin chopped tomatoes
- 2 cups vegetable stock
- 1 can kidney beans drained and rinsed
- ½ cup sweetcorn
- 2 medium celery stalks
Instructions
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Heat a large saucepan on low to medium heat, add the onion and cook for 3-5 minutes. Then add the chopped carrots and garlic and cook for a further 3 minutes. Stir in the spices and cook for one minutes, then add the tomatoes, lentils and stock.
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Leave to simmer on a low to medium heat for 15 minutes, then add the celery, sweetcorn and kidney beans. Add more water if necessary. Simmer for another 5-10 minutes.
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Once the lentils are fully cooked, the soup is ready to serve.
Serve and enjoy!
Do you like chunkier soups like this or do you prefer something smooth?Â
Until tomorrow,Â
SophieÂ
Daaaamn that looks absolutely tasty! We are big fans of mexican food and never thought on a soup version recipe, well done on that 🙂 We will try it for sure some of these days.
xx
Patricia & Miguel
http://www.patriciandmiguel.com
Looks absolutely yummy ! I love my usual lentil soup but this looks even better, can’t wait to try !
Nons Mshengu | cherbelleblog.wordpress.com
Wow! Looks interesting & yummy! Thanks for sharing this!
I love Mexican cuisine or food that’s inspired by it and this looks like such a tasty and wholesome dish, perfect for when you need something hearty and warming. Thank you so much for sharing, I’ll definitely be trying this soon!
Sounds lovely. Definitely one to try in our house. Thanks for sharing!
Oh this looks just lovely! I like that this recipe has a lot of iron in it. I might give it ago for lunches next week. Thank you for sharing xxx
Leanne | Latte Leanne
Needless to say, as a lover of all things Mexican, this recipe is one I’m definitely saving to try out – particularly now that I have a little more time on my hands in quarantine and am looking to try out some more vegan recipes! Thank you!
Gabija | EveryLittleThing Blog
This looks like a delicious and nutritious soup. Love that you added some tortilla chips too. Pinned for later!
This actually looks really tasty! Tomatoes and beans go so well together, and I love that one can decide on how thick they want the soup to be.
I love chunky soups, but sometimes I like to blend up half the soup and add the rest back in to make it a cross between smooth and chunky. 🙂
I haven’t tried this but it seems really good with the nutritions. I’ve wanted to try new Mexican food for a while now and this is a good chance. Thank you for sharing it!
Love this recipe. It looks delicious and healthy. I would love to make it. Thank you for sharing.
Mmmm the Mexican Lentil and Bean Soup looks delicious! I like that it is packed with so much – my type of bowl! Big plus that it doesn’t take a long prep time either. I am a big fan of the calorie count! Thanks for sharing – best recipe when you need to spend time doing other things!
Nancy ♥ exquisitely.me
I do love Mexican food, I probably have it at least once a week. This looks delicious, and seems like a good comfort meal too – along with it being healthy! Looks like quite a filling meal too. I don’t think I prefer smooth over chunky or vice versa, I like both kind of soups just as much.
Chloe xx
http://www.chloechats.com