Mexican Lentil Soup – Chatelaine

Mexican Lentil Soup – Chatelaine

Photo by Roberto Caruso

Preparation: 20 minutes
Cooking: 45 minutes
Prepares 8-10 servings


  • 1 bag (400 g) red or green lentils
  • 1 large onion
  • 2 pieces of red or green pepper
  • 4 carrots
  • 2 stalks of celery
  • 3 pieces of jalapeno pepper
  • 4 large cloves of garlic
  • 1 C. olive oil
  • 2 liters (8 cups) of chicken or vegetable broth
  • 1 C. chili powder
  • 2 ch.c. cumin
  • 1 C. dried oregano
  • 1/2 tsp salt
  • 1 C. Black pepper


  1. Rinse the lentils in a sieve. Chop the onion finely. Cut the peppers in half, cut the seeds into 0.5 cm (1/4 inch) pieces. Peel a squash, grate it and slice it into 0.5 cm (1/4 inch) pieces. Cut the celery stalks into 0.5 cm (1/4 inch) pieces. Jalapeno pepper kernel երմ seeds. Finely chop the jalapeno և garlic.
  2. Heat the oil in a large saucepan over medium-high heat. Add onion, pepper, carrot, celery, jalapeno և garlic. Fry until the vegetables are soft, about 8 minutes. Mix lentils, broth, chili powder, cumin, oregano, salt and pepper. Bring to a boil, stirring often. Lower the heat to low and cover. Cook until lentils and vegetables are soft, 30-40 minutes. Adjust the seasoning if necessary.
  3. To get a thicker texture, remove a quarter of the soup և Transfer to a food processor fitted with a metal blade. Puree. If the mixture is too thick, you may need to add a little water. Add this puree to the soup. Serve hot with a crispy baguette.

This soup will be stored in an airtight container for up to 3 days in the refrigerator և 3 months in the refrigerator.

Read also: Indian style vegetable stew

Leave a Comment

Your email address will not be published.