High-Protein
Mexican Lentil Soup
40 mins
Easy
8 Servings
A hearty, flavourful soup packed with protein-rich lentils and a Mexican twist, perfect for a satisfying and healthy meal.
About This Recipe
This Mexican Lentil Soup recipe is a powerhouse of nutrition and taste. Lentils are an excellent plant-based protein source, rich in fibre, anti-inflammatory polyphenols, and essential vitamins and minerals. They support heart health, stabilise blood sugar, and help manage blood pressure.
Using our Brilliant Base Bone Marrow Broth as a base adds a depth of flavour and provides collagen and nutrients for gut and joint health. This simple yet filling recipe comes together quickly, perfect for busy nights or batch cooking.
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Ingredients
1 Tbsp olive oil
1 small white onion, chopped
2 stalks celery, chopped
2 carrots, chopped
3 cloves garlic, minced
1.8 litres (8 cups) BB Bone Marrow Broth
3 medium sweet potatoes, peeled and diced
450g (16-oz) jar salsa verde or Elevated salsa verde
400g (2 cups) lentils
80g (½ cup) frozen corn
115g (4-oz) can diced green chiles
2 tsp chili powder
To taste: pink Himalayan salt and freshly ground black pepper
Optional toppings: grated cheese, diced avocado, or lime juice
Nutrition Per Serving
Calories
190
Fats
4G
Carbs
31G
Protein
9G
Method
Heat the olive oil in a large soup pot over medium-high heat
Add the onion, celery, and carrots, sautéing for 5–6 minutes until the onions start to soften
Stir in the garlic and cook for 30 seconds, ensuring it doesn’t burn
Add the Bone Marrow Broth, sweet potatoes, salsa verde, lentils, corn, green chiles, and chili powder. Stir well to combine
Bring the soup to a simmer, then cover and reduce the heat to medium-low
Cook for 25–30 minutes, until the lentils and sweet potatoes are tender
Taste and adjust the seasoning with salt and black pepper
Serve hot as-is or with your favourite toppings