Mexican Red Lentil Soup

Oct 14, 2012   //   by . Recipe section Recipes  //  2 Comments

Mexican Red Lentil Soup


By Alison Published: October 14, 2012

  • Makes: 8 as a starter, 4 as a main
  • Prep: 15 mins
  • Cook: 40 mins
  • Ready In: 55 mins

Delicious lentil soup that is quick since you do not have to soak the lentils, tastes better the next day. Skip the bacon/ pancetta and it becomes ideal for a veggie. I usually add a bouillon cube to the 5 cups of water to give the soup depth.



  1. Sort the lentils and wash them thoroughly. Heat the half the oil in a large saucepan. Cook the bacon until done, set aside. Add the onion, garlic and chilli slices to the same saucepan and cook until the onion is tender, about 7 minutes.
  2. Add the tomatoes and cook 3 minutes, mashing the tomatoes into the mixture as they soften.
  3. Add the lentils, water and salt. Bring to a boil, reduce heat, and simmer, loosely covered, 30 minutes. Add the bacon and cilantro (fresh coriander) and simmer gently 10 minutes longer to blend the flavors. Taste and add more salt if needed. Squeeze in lime juice before serving.

Rate This Recipe

Mexican Red Lentil Soup 4.5 out of 5 based on 2 ratings.


  • Avatar of Julie

    Made this tonight, really simple and sooo tasty! Thankyou!

  • Avatar of Julie

    I cheated and used tinned tomatoes for this one (sorry Alison!!). Still delicious though.

Leave a comment

You must be logged in to post a comment.

Whats in the fridge






Skill Levels