Lentil Vegetable Soup

This Mexican Lentil Vegetable Soup recipe is made with green lentils, zucchini, yellow squash, tomatoes all simmered in a richly flavored broth. This is an easy soup to make and ready to enjoy in about 30-40 minutes.

Our lentil and vegetable soup perfectly seasoned with classic Mexican flavors (cumin, oregano, adobo and fresh cilantro).  It’s rich and flavorful but it isn’t spicy hot so your whole family can enjoy it!

This Lentil Vegetable Soup recipe is similar to our popular Chicken Tortilla Soup, only we swap out the chicken and replace it with lentils. It’s a family favorite!

Lentil Vegetable Soup Recipe Ingredients

• Olive oil. We use a good quality extra-virgin olive oil.
• Lentils.  Use green lentils because they hold their shape pretty well through the cooking process.
• Aromatics.  We use yellow and green onion, and a couple of cloves of garlic. 
• Seasoning. We use a mix of dried oregano, cumin and adobo powder to season this soup with. 
• Canned tomatoes.  We add canned tomatoes which adds a richness to this soup.
• Fresh vegetables. Chopped zucchini and yellow squash adds a lot of flavor, color and nutrition to this delicious soup.
• Broth. Use a low-sodium or sodium-free chicken broth and so you can season with as much or little salt as you like.
• Cilantro. Fresh cilantro adds a lot of flavor to this soup.
• Lime Juice.  After the soup has finished cooking, we stir in fresh lime juice which adds a nice perky flavor

Find printable recipe with the measurements below.

How To Make Lentil And Vegetable Soup

This tasty Lentil and Vegetable soup recipe comes together in about 40 minutes (start-to-finish).

1. Cook Chicken. Add the chicken to a stock pot.  Cover with just enough water to cover the chicken and simmer for about 20 minutes or until the chicken is no longer pink inside. Remove the chicken from the pot and set aside to cool. After it has cooled, cut the chicken and discard the skin and bones. If you are using rotisserie chicken, then remove the meat from the bone and discard skin and bones, and shred or chop chicken meat.
2. Saute aromatics. In a large Dutch, heat oil over medium heat add onion, green onions, cilantro, garlic, oregano, cumin and adobo powder. Sauté for 8-10 minutes or until onions are translucent and tender.
3. Simmer. Add tomatoes and chicken broth to the pot and bring to a boil then reduce to a simmer.
4. Lentils and Vegetables. Add the lentils and cook for 20 minutes then add the zucchini and yellow squash to the pot and cook another 5-10 minutes or until the zucchini and yellow squash is fork tender and the lentils are tender but not falling apart.
5. Lime juice. Stir in the lime juice.
6. Serve. Ladle the soup into bowls and garnish with cubes of Pepper Jack Cheese, tortilla strips, chopped cilantro, diced avocado and lime wedges.

Optional Soup Toppings

• Cheese. Pepper Jack cheese is a great cheese to garnish this soup with.  It adds another layer of flavor to this already richly-flavored soup.  I highly recommend! Cut the cheese into cubes or simply grate it.
• Tortilla Strips. These Homemade Tortilla Strips
• Cilantro. Fresh cilantro added to bowls filled with piping hot soup adds so much flavor.
• Avocado. Fresh avocado also adds a lot of flavor, healthy fats and a creamy texture to this soup.
• Lime. Serving this soup with lime wedges so people can add as much or little fresh lime juice as they like. It adds a fresh perky flavor to this soup.
• Red Onion. Adding a little minced onion to the soup adds a bold flavor to this soup.
• Rice. Not a topping, but add about 1/4 cup of cooked rice to a bowl and then ladle the soup over the rice.

How To Store Leftovers

Store leftovers in an airtight container in the refrigerator. If properly stored, the soup should last up to 5 days.

What To Serve With Lentil Vegetable Soup

This soup makes a filling meal on its own, but you can also serve it with tortillas or rice. Just add about 1/4 cup of rice to a bowl and then ladle the soup over it. We also like to serve this soup with a simple salad like our Spring Mix Salad, Romaine Salad or this tasty Corn Salad.

More Soup Recipes

• Chicken Tortilla Soup
• Roasted Garlic Chicken Soup
• Sausage Lentil Soup
• Creamy Cauliflower White Bean Soup
• Mexican Lentil Soup
• Mexican Chicken Rice Soup
• Turmeric Cauliflower Chowder
• Immune Boosting Broccoli Soup
• Nourishing Lemon Chicken Quinoa Sou

Continue to Content

Print

Yield: 6 Servings

Lentil Vegetable Soup

Prep Time 10 minutes

Cook Time 40 minutes

Total Time 50 minutes

This Mexican Lentil Vegetable Soup recipe is made with green lentils, zucchini, yellow squash, tomatoes all simmered in a richly flavored broth. This is an easy soup to make and ready to enjoy in about 30-40 minutes.

Ingredients

• 3 tablespoons extra virgin olive oil
• 1 large onion, finely chopped
• 4 green onions, finely sliced
• 3 cloves garlic, finely minced
• 1/4 cup cilantro, finely chopped
• 1 tablespoon dried oregano
• 2 teaspoons cumin
• 1 teaspoon Adobo powder (optional)
• 1 14½-ounce can low-sodium diced tomatoes
• 8 cups low sodium chicken broth
• 1 cup dry lentils
• 1 medium zucchini, cut in half lengthwise and sliced
• 1 medium yellow squash, cut in half lengthwise and sliced
• 2 tablespoons lime juice
• Freshly ground black pepper and salt to taste

Instructions

1. In a large Dutch, heat oil over medium heat add onion and green onions. Sautéfor 8-10 minutes or until the onions are translucent and tender. Stir in the cilantro, garlic, oregano, cumin and adobo powder and cook another 2 minutes.
2. Add tomatoes and chicken broth to the pot and bring to a boil then reduce to a simmer.
3. Add the lentils and cook for 20 minutes then add the zucchini and yellow squash to the pot and cook another 5-10 minutes or until the zucchini and yellow squash is fork tender and the lentils are tender but not falling apart.
4. Stir in the lime juice.
5. Ladle the soup into bowls and garnish with cubes of Pepper Jack Cheese, tortilla strips, chopped cilantro, avocado and lime wedges.

Nutrition Information:

Yield:

6

Serving Size:

1
Amount Per Serving: Calories: 273Total Fat: 10gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 0mgSodium: 267mgCarbohydrates: 35gFiber: 7gSugar: 6gProtein: 17g

theharvestkitchen.com attempts to provide accurate information, however, this nutritional information is provided as a courtesy and is an estimate only. The nutritional information provided comes from online sources and calculations. See full disclaimer on About page.