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Mexican Lentil Soup
with kale, potatoes, and corn

Active: 35 min Total: 40 min

We love any opportunity to cook a soup - they're filling, full of comfort, and fairly simple to make. This one was featured the week of 1/4/16 and has been one of our recent faves, so we're bringing it back.
Smarts: If you're limited in time, you can always use canned or vacuum-packed pre-cooked lentils.

Tags

Ingredients

Servings:
4
Metric
Mexican Lentil Soup:
  • French or green lentils, dried - 2/3 cup
  • Garlic - 4 cloves
  • Onions - 1, chopped
  • Kale (1 bunch = ~6 leaves) - 1 bunch, leaves torn, stems chopped
  • Potatoes, any type - 1 lb, chopped
  • Oil, cooking - 2 tsp
  • Tomato paste - 4 Tbsp
  • Chili powder - 2 Tbsp
  • Paprika - 1 Tbsp
  • Cumin - 2 tsp
  • Garlic powder - 2 tsp
  • Coriander - 2 tsp
  • Oregano, dried - 1 tsp
  • Salt - 1 tsp
  • Adobo sauce (usually found with canned chipotles - sub smoked paprika) - 1 Tbsp
  • Vegetable broth - 4 cups
  • Limes - 1/2, sliced into wedges
  • Corn kernels, frozen or canned - 1 cup
  • Sour cream - 6 Tbsp

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Prep

  1. Lentils - Rinse lentils and then soak in water for at least 30 minutes (if you don’t soak before cooking, it’ll just take a bit longer to cook). Lentils will absorb the water, so make sure to cover with plenty of water. Drain before using. (Can be done up to 1 day ahead)
  2. Garlic / Onions / Kale - Prep as directed. (Can be done up to 4 days ahead)
  3. Potatoes - Prep as directed.

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Make

  1. Heat a Dutch oven over medium-high heat. Add cooking oil and then onions, garlic, chopped kale stems, and tomato paste to heated oil. Saute until tender, ~3 minutes.
  2. Stir in lentils with chili powder, paprika, cumin, garlic powder, coriander, oregano, salt, and adobo sauce and saute for another 3 to 4 minutes, until fragrant.
  3. Add potatoes and vegetable broth. Cover and bring to a boil and then simmer uncovered for 20 to 25 minutes, until lentils and potatoes are tender. If you didn’t soak lentils beforehand, you might want to cook lentils for about 10 minutes before adding potatoes so that the potatoes don’t overcook.
  4. While soup cooks, slice lime into wedges.
  5. Once lentils and potatoes are tender, fold in kale leaves and corn. Turn off heat and season to taste with salt, pepper, other spices, or even hot sauce.
  6. Ladle into bowls and serve with sour cream and lime wedges.

Nutrition Facts

Serving Size: 1 serving
Servings Per Recipe 4
Amount Per Serving
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Reviews

Ratings

Original (109)
Gluten-free (6)
Paleo (6)
Vegetarian (19)

Most Helpful

Have made one time with turkey and spices, one time with real chorizo. Delicious both ways!

By: Laurel
Posted: Aug 11, 2017
Diet: Original
1 Helpful

47 reviews

Left out the corn but served with corn chips like chili, so good!

By: Avila
Posted: Sep 18, 2017
Diet: Original
0 Helpful

Have made one time with turkey and spices, one time with real chorizo. Delicious both ways!

By: Laurel
Posted: Aug 11, 2017
Diet: Original
1 Helpful

Omitted the corn and sour cream. Pretty good.

By: Sundi
Posted: Mar 25, 2017
Diet: Original
0 Helpful

A very good satisfying soup.

By: Deb
Posted: Mar 10, 2017
Diet: Original
0 Helpful

Didn't have kale so I used spinach. A little too spicy for the kids, but hubby and I loved it!

By: Jena
Posted: Feb 02, 2017
Diet: Original
0 Helpful

Packed a great flavor punch - yummy! Turkey chorizo felt very lean and a little tough. I think I overworked it mixing in the spices.

By: Sarah
Posted: Aug 02, 2016
Diet: Original
0 Helpful