Mexican Lentil Soup

7 cups
Prep Time
Cook Time
Ready In

"A twist on lentil soup that is full of flavour!"

Original recipe yields 7 cups servings


  • Serving Size: 1 (346.4 g)
  • Calories 350.4
  • Total Fat - 4.7 g
  • Saturated Fat - 0.6 g
  • Cholesterol - 1.4 mg
  • Sodium - 882.6 mg
  • Total Carbohydrate - 46.9 g
  • Dietary Fiber - 21.5 g
  • Sugars - 4.4 g
  • Protein - 31 g
  • Calcium - 111.3 mg
  • Iron - 7.5 mg
  • Vitamin C - 13.4 mg
  • Thiamin - 0.7 mg

Step 1

Heat olive oil in large soup pot over medium heat.

Step 2

Add onions, celery, peppers & garlic; cook until almost soft, about 5 minutes.

Step 3

Add yams, chili powder, cumin, coriander, oregano and cinnamon; mix well.

Step 4

Add broth, tomatoes & BBQ sauce.

Step 5

Bring soup to a boil; reduce heat to low, cover and simmer for 20 minutes.

Step 6

Stir in lentils and simmer for 5 minutes.

Step 7

Serve with diced avocados, sour cream & grated cheese

Tips & Variations

No special items needed.



Lovely and oh so delicious soup. It's such a comforting and veggie packed soup with no guilt (well, except maybe for the sour cream, used low fat, so yeah, it's good on health). Followed as directed, except, used dry lentils that I added to cook away at the beginning of the cooking process and also threw in a chopped leek that I had hanging out in the fridge. Delicious, Patti! Thank you for sharing. Made it for Billboard Tag.

review by:
(22 Nov 2021)


This has to be the best Lentil Soup I have ever tasted, reminded me of one I enjoyed years back in a little restaurant in New Mexico. Love the spicy, used carrots in the making as that is what I had on hand. I can see adding black beans for variety when making this. A keeper and added to my Soup Cookbook.

review by:
(20 Mar 2020)