---
comments: true
---
# :stew: Mexican Lentil Soup

![Mexican Lentil Soup](../assets/images/mexican-lentil-soup.jpg){ loading=lazy }

| :timer_clock: Total Time |
|:-----------------------: |
| 54 minutes |

## :salt: Ingredients

- :olive: 1 Tbsp olive oil
- :carrot: 1 large carrot
- :onion: 1 medium onion
- :leafy_green: 3 stalks celery
- :garlic: 3 cloves garlic
- :herb: 1 Tbsp cumin
- :herb: 1 tsp oregano
- :salt: 1 tsp salt
- :salt: 1 tsp pepper
- :hot_pepper: 2 chipotle chiles in adobo
- :curry: 3 cups lentils
- :potato: 1 large Russet potato
- :tomato: 1 15-oz can diced tomatoes
- :stew: 10 cups [vegetable broth][1]
- :herb: some cilantro
- :lemon: some lime wedges

## :cooking: Cookware

- 1 large saucepan

## :pencil: Instructions

### Step 1

Heat large saucepan over medium-high heat. Add olive oil and sauté carrot, onion, and celery, and garlic for 5 to 7
minutes.

### Step 2

Add cumin, oregano, salt, and pepper.

### Step 3

Stir, then add chipotle chiles in adobo and sauté for 2 minutes.

### Step 4

Add lentils, Russet potato, and diced tomatoes in their juice.

### Step 5

Pour in [vegetable][1] broth and bring to a boil. Reduce heat to a simmer and cook, covered, for 30 to 45 minutes.

### Step 6

Serve with cilantro and lime wedges.

### Step 7

Can serve over rice, if desired.

[1]: <../ingredients/vegetable-broth.md>