Best 3 Mexican Lentil Soup With Cactus Recipes

**Indulge in a Culinary Journey to Mexico with Our Authentic Lentil Soup Recipes**

Embark on a tantalizing adventure into the heart of Mexican cuisine with our diverse collection of lentil soup recipes. From the traditional to the contemporary, our recipes capture the vibrant flavors and culinary heritage of Mexico. Discover the comforting warmth of our classic Mexican Lentil Soup, a nourishing blend of lentils, vegetables, and aromatic spices. For a delightful fusion of flavors, try our Mexican Lentil Soup with Cactus, where the tangy notes of cactus blend harmoniously with the earthy lentils. For a uniquely creamy experience, our Mexican Creamy Lentil Soup is a must-try, featuring a rich and velvety broth infused with the goodness of lentils and Mexican spices. Each recipe promises a unique culinary adventure, inviting you to explore the diverse flavors of Mexico through the comforting embrace of lentil soup.

Check out the recipes below so you can choose the best recipe for yourself!

MEXICAN LENTIL SOUP

Mexican Lentil Soup image

A healthy and hearty vegetarian soup everyone will love! It's packed with nutritious ingredients and all those Mexican flavors will leave you craving more. Leftovers make a delicious lunch the next day too!

Provided by Jaclyn

Categories Soup

Time 1h15m

Number Of Ingredients 18

Ingredients

2 Tbsp olive oil
1 1/2 cups chopped yellow onion ((1 medium))
1 1/2 cups chopped yellow bell pepper ((1 medium))
1 1/4 cups peeled and diced carrots ((2 medium))
1 jalapeno, (seeds discarded, chopped (optional))
1 1/2 Tbsp minced garlic ((4 cloves))
7 cups low-sodium vegetable broth, (then more as desired)
2 (14.5 oz) cans fire roasted tomatoes
1 1/4 cups brown lentils, (rinsed and picked over)
1 Tbsp ancho chili powder
2 tsp ground cumin
1/2 tsp ground coriander
Salt and freshly ground black pepper
1/2 cup chopped cilantro
1 Tbsp fresh lime juice
2 cups Tortilla strips or crumbled tortilla chips
2 avocados, (diced )
1/2 cup Crumbled cotija or Mexican blend shredded cheese

Steps:

Heat olive oil in a large pot over medium-high heat. Add in onion, bell pepper, carrots and jalapeno and saute 2 minutes.
Add garlic and saute 2 minutes longer. Stir in broth, tomatoes, lentils, chili powder, cumin, and coriander and season with salt and pepper to taste.
Bring mixture to a boil then reduce heat to low and simmer, stirring just a few times throughout cooking, until lentils are tender, about 45 minutes.
Stir in cilantro and lime juice. Serve warm topping each serving with tortilla strips, avocados and cotija cheese.
Recipe source: Cooking Classy

Nutrition Facts : Calories 486 kcal, Carbohydrate 56 g, Protein 22 g, Fat 22 g, SaturatedFat 5 g, Cholesterol 11 mg, Sodium 518 mg, Fiber 20 g, Sugar 9 g, ServingSize 1 serving

LENTIL SOUP WITH CILANTRO (LOTS OF IT)

Lentil Soup With Cilantro (Lots of It) image

This easy lentil soup is seasoned with cumin and an entire bunch of chopped cilantro, stirred in just before serving.

Provided by Martha Rose Shulman

Categories dinner, soups and stews, main course

Time 1h

Yield Serves four

Number Of Ingredients 12

Ingredients

1 tablespoon extra virgin olive oil
2 garlic cloves, minced
1 1/4 teaspoons cumin seeds, lightly toasted and ground
Pinch of cayenne
1/2 pound brown lentils (about 1 1/8 cups), picked over and rinsed
1 small onion, cut in half
1 bay leaf
1 1/2 quarts water
Salt, preferably kosher salt, to taste
Freshly ground pepper
1 cup chopped cilantro (from 1 large bunch)
Plain low-fat yogurt for garnish

Steps:

Heat the oil in a large, heavy soup pot over medium heat, and add the garlic. Stir until fragrant, about a minute, and stir in the cumin and cayenne. Add the lentils, onion, bay leaf, water and salt. Bring to a boil, reduce the heat and simmer 40 minutes, until the lentils are tender and the broth aromatic. Add pepper, taste and adjust salt. Remove the halved onion and the bay leaf.
Coarsely puree the soup in an immersion blender or food mill. Alternatively, puree half the soup in blender, 1 1/2 cups at time, being careful to cover the top of the blender with a towel to avoid hot splashes, then stir back into the soup. Heat through.
Chop the cilantro, discarding the stems. Stir into the soup just before serving. Taste, adjust seasoning and serve, topping each bowl with a dollop of yogurt.

Nutrition Facts : @context http, Calories 237, UnsaturatedFat 3 grams, Carbohydrate 38 grams, Fat 4 grams, Fiber 7 grams, Protein 14 grams, SaturatedFat 1 gram, Sodium 1017 milligrams, Sugar 2 grams

MEXICAN LENTIL SOUP WITH CACTUS

Mexican Lentil Soup with Cactus image

Mexican lentil soup with cactus is a unique blend of nopale paddles, lentils, and pasilla peppers in a thick and rich chicken broth.

Provided by María Eugenia

Categories Vegetable Soup

Time 1h

Yield 4

Number Of Ingredients 7

Ingredients

6 cups water, divided
1 cup dry lentils
2 cubes tomato-chicken bouillon
2 nopales (cactus)
4 pasilla chile peppers
1 onion, roughly chopped
1 clove garlic

Steps:

Bring 5 cups of water to a boil in a large saucepan. Stir in lentils and bouillon cubes. Simmer over medium-low heat until lentils are nearly tender, 15 to 20 minutes.
Trim off the edges of nopales and scrape spines from both sides using a sharp knife. Rinse and roughly chop. Bring a pot of water to a boil. Add nopales and cook until tender, 8 to 10 minutes. Drain and rinse.
Heat a skillet over medium-low heat. Add pasilla peppers and toast until evenly brown, making sure not to burn them, about 5 minutes. Cool until safe to handle; remove seeds and veins. Combine toasted peppers, onion, garlic, and remaining 1 cup water in a blender. Process until smooth; strain into a bowl.
Stir blended pepper mixture and boiled nopales into the saucepan with the lentils. Simmer until lentils are tender, about 20 minutes more.

Nutrition Facts : Calories 222.6 calories, Carbohydrate 37.5 g, Cholesterol 0.3 mg, Fat 2.1 g, Fiber 18 g, Protein 14.8 g, SaturatedFat 0.2 g, Sodium 517.5 mg, Sugar 2.6 g

Tips:

For a smokier flavor, toast the spices in a dry skillet over medium heat for 1-2 minutes before adding them to the soup.
If you don't have any cactus on hand, you can substitute zucchini or green beans.
Add some chopped cilantro or avocado to the soup just before serving for a fresh, flavorful garnish.
Pair the soup with a warm tortilla or bread bowl for a complete meal.
Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for up to 3 months.

Conclusion:

This Mexican lentil soup with cactus is a delicious and nutritious meal that is perfect for a weeknight dinner or lunch. The soup is packed with protein, fiber, and vitamins, and it is also low in calories and fat. The cactus adds a unique flavor and texture to the soup, and it is a good source of antioxidants and dietary fiber. Whether you are looking for a healthy and satisfying meal or a new and exciting soup recipe to try, this Mexican lentil soup with cactus is sure to please.