Molly Bloom's Note:
This is a hearty, spicy and highly nutrious soup. Vegetarians can ommit the bacon. I would like to add that you don't have to add cumin to dishes to make them taste Mexican or authentic. I was born and raised in Mexico, and most of the dishes my family and friends enjoy there have little or no cumin at all. I'm appalled when I see recipes that call for more than a pinch of this spice.
My Private Note
Units: US | Metric
- 1Soak the lentils overnight.
- 2Boil them in about a liter of water with the half onion and the whole garlic clove. If the pot starts to run dry, just add more water. Remove onion and garlic after they finish cooking.
- 3In a large pot, fry the bacon until slightly crispy.
- 4Add chopped onions, jalapenos and crushed garlic. Cook until soft.
- 5Add tomatoes and cook for another 2 minutes.
- 6Add cooked lentils with their juices and stir.
- 7Season with salt and pepper.
- 8Simmer in low heat for 15 minutes.
- 9Serve immediately topped with fresh cilantro.
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Nutritional Facts for Mexican Style Lentil Soup
Serving Size: 1 (84 g)
Servings Per Recipe: 12
- Amount Per Serving
- % Daily Value
- Calories 134.5
- Calories from Fat 78
- Total Fat 8.6 g
- Saturated Fat 2.8 g
- Cholesterol 12.8 mg
- Sodium 159.7 mg
- Total Carbohydrate 8.9 g
- Dietary Fiber 3.1 g
- Sugars 1.6 g
- Protein 5.5 g