Mexican Spiced Lentil Tortilla Soup Recipe

About this recipe

Mexican Spiced Lentil Tortilla Soup is a hearty, garden-fresh dish that combines the comfort of a warm soup with the zing of Mexican spices. Perfect for busy professionals, this recipe features protein-packed lentils, vibrant vegetables, and aromatic spices, creating a crowd-pleasing meal that's easy to prepare and diabetic-friendly. With a rich tomato base and crunchy tortilla strips, this soup is an affordable yet satisfying choice for chilly evenings or casual gatherings. Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• 500 G Fresh Vine Tomato 500g
• 1 Piece Red Bell Pepper, 1pcs | Gopuff
• 50G Pepper Black Ground BWFO
• - Fresh Asian Coriander Bunch
• 1kg 1kg Green Pepper
• - Fritos Original Corn Chips
• 1 Lime - 1 Each
• 100 G Trs Ground Cumin Jeera Powder
• 70G La Chinata Hot Smoked Paprika, 70G
• 400 g Trs Turmeric Powder 400G
• - Tata Salt

Instructions

1. 1. Rinse the red lentils thoroughly and set them aside. Finely chop the tomatoes and dice the bell peppers.
2. 2. Heat olive oil in a large pot over medium heat. Add asafoetida, cumin powder, smoked paprika, and turmeric powder; sauté for 1-2 minutes until aromatic.
3. 3. Add the chopped tomatoes, red bell pepper, green bell pepper, and sweetcorn to the pot. Cook for 5-7 minutes, stirring occasionally, until the vegetables soften.
4. 4. Stir in the rinsed lentils and salt, then pour in enough water to cover the ingredients. Bring the mixture to a boil, then reduce to a simmer and cook for 20-25 minutes until the lentils are tender.
5. 5. Adjust seasoning with black pepper and lime juice, stirring well. Remove from heat and let it sit for a few minutes.
6. 6. Ladle the soup into bowls and garnish with fresh coriander. Top with crunchy tortilla strips for added texture and serve warm.