Mexican Lentil Soup


A really easy recipe despite the long list of ingredients. Most of us have these things on hand at any given time. If you don’t have capsicum or zucchini or both, it’s ok, leave them out. You could also sub in 1/2 cup diced celery. The carrots and green onions are the base along with the lentils and canned tomatoes. Fresh tomatoes work fine here too. It is consistently delicious and our family has enjoyed eating this soup for many years. I tweaked it to accommodate my SIBO diet. Enjoy, it’s delicious!

1 tbsp garlic infused olive oil

1 bunch green onions, chopped and whites removed

4 carrots, peeled and chopped

2 small chili peppers, chopped

1 capsicum, chopped

1 zucchini, chopped

1 can diced tomatoes

1 bunch coriander, chopped

1 1/2 cups black lentils

1 tsp ground cumin

1 tsp ground coriander

1 -2 tsp’s salt

Black pepper to taste

Juice of one lemon or lime

1 Avocado, sliced to serve

  1. Warm pan and oil.
  2. Add carrots, onions, zucchini, chilis and capsicum – cook until brightly coloured, about 10 minutes.
  3. Add lentils, 8 cups of water, coriander, diced tomatoes and spices.
  4. Bring to a boil and then simmer for 30-40 minutes, until lentils are cooked.
  5. I puree my soup as we like it creamy. Feel free to leave it chunky if that’s your thing.
  6. Top with sliced avo, chopped green onion and coriander.

*This makes enough to serve 6 as a main. If sharing with others that are not SIBO peeps give them some tortilla chips and coconut yogurt over the top, so good! If it’s just for you, this freezes well and can be stored as individual servings to pack lunch for the week.




2 Comments Add yours

  1. Kate says:

    Thanks, Dorothy! It’s a staple in our house – hope you enjoy it!


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