Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Mexican Lentil Soup With Roasted Garlic and Chilies Recipe
    Lost? Site Map

    Mexican Lentil Soup With Roasted Garlic and Chilies

    Total Time:

    Prep Time:

    Cook Time:

    2 hrs 5 mins

    25 mins

    1 hr 40 mins

    Sharon123's Note:

    The roasted garlic adds a richness to the smoky heat of the chipotle peppers in this hearty(and yummy!) soup. It improves as the flavors delvelop, so go ahead and make it a day or two ahead! Adapted from Fields of Greens cookbook.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note




    Units: US | Metric


    1. 1
      To toast cumin (or coriander) seeds, place the whole seeds in a dry small skillet over low heat. Stir and shake until the seeds release their aroma and darken slightly, just a minute or two. Transfer to a bowl if you won't be grinding them right away, they will continue to cook if left in pan. Grind in a spice grinder or mortar and pestle.
    2. 2
      Sort and rinse the lentils and put them in a soup pot with the water, bay leaf, sage, and oregano. Bring the water to a boil, reduce the heat, and cook, uncovered, at a gentle boil for 15-20 minutes, until the lentils are tender. Remove the herbs.
    3. 3
      While the lentils are cooking, preheat the oven to 350*F. Rub the head of garlic with a little oil, place on a baking sheet, and roast for about 30 minutes, until soft. When the garlic has cooled, slice off the top of the head and squeeze the garlic out of its skin. Puree with the tomatoes in a blender or food processor and set aside.
    4. 4
      Heat the remaining oil in a large saucepan. Add the onion, 1/2 teaspoons salt, cumin, and dried oregano; saute over medium heat until the onion is soft, about 7-8 minutes. Add the carrot and peppers and saute until tender, about 5 minutes. Add the ancho chili powder and the chipotle puree, the pureed tomatoes, and 1 teaspoons salt; simmer for 10 minutes.
    5. 5
      Combine the lentils and their broth with the vegetables, cover and cook over low heat for 30 minutes. Add salt to taste. For more spice, add more ancho chili powder or chipotle puree to taste. Sprinkle in the fresh cilantro and oregano just before serving.
    6. 6

    Browse Our Top Lentil Recipes

    Ratings & Reviews:

    • on October 09, 2011

      Not sure how I stumbled on this recipe, but the name alone made it worth a try. I did, naturally, make some changes, but they were minor. I had no fresh herbs of any kinds, so I used dried. I only had a green bell pepper, which worked fine. And I omitted the cilantro because I just get tired of the cilantro overload in so many recipes. This was still a little more labor intensive than a lot of soup recipes, but it was worth it. The recipe itself was very well written, which is always a plus. It comes out quite thick, as a lot of lentil soup recipes do. Overall, the taste was lovely and hearty, especially for a vegan soup. Beautiful, Sharon!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 27, 2012


      Quite possibly the best lentil soup I've ever had. The consistency was so nice - not brothy like most but not TOO thick. The tomato added a nice thickness without it being too tomatoey. kwim? The only mistake I made (& it was a doozy) was that I doubled it. I decided to do this after I roasted my garlic & there wasn't time enough to roast more. The roasted garlic & chipotle added a fabulous flavor. The double batch needed more garlic. ;) I skipped the cilantro because i hate the stuff & only had dried herbs. Still the best around & the whole family was happy!

      person found this review Helpful. Was this review helpful to you? Yes | No


    Nutritional Facts for Mexican Lentil Soup With Roasted Garlic and Chilies

    Serving Size: 1 (2402 g)

    Servings Per Recipe: 1

    Amount Per Serving
    % Daily Value
    Calories 93.3
    Calories from Fat 34
    Total Fat 3.7 g
    Saturated Fat 0.5 g
    Cholesterol 0.0 mg
    Sodium 21.3 mg
    Total Carbohydrate 12.5 g
    Dietary Fiber 3.6 g
    Sugars 3.3 g
    Protein 3.6 g

    The following items or measurements are not included:

    fresh sage leaves

    oregano sprigs

    chile puree

    Ideas from


    Everything Holidays

    Pop a bottle, cook some special dishes and celebrate the season.

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes