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Soups

Green Chile Lentil Soup

TIME

55 min

DIFFICULTY

Easy

SERVINGS

4

CALORIES

290 kcal

CARBS

49 g

PROTEIN

16 g

FAT

5 g

Z Green Chile Lentil Soup

About this recipe

This hearty green chile lentil soup combines tender lentils, fire-roasted tomatoes, and mild roasted green chiles in a warmly spiced vegetable broth. It makes four generous servings and is finished with fresh cilantro and lime.

WHY YOU’LL LOVE IT

Hearty lentils and roasted green chiles make a satisfying, flavorful bowl. Smoky spices, tomatoes, cilantro, and lime bring brightness and depth. A nourishing one-pot meal made with everyday ingredients.

Ingredients

  • 1 cup (200 g) dried brown or green lentils, rinsed
  • 1 tbsp (15 ml) olive oil
  • 1 medium yellow onion (150 g), diced
  • 1 medium carrot (60 g), diced
  • 2 celery stalks (100 g), diced
  • 1 medium red bell pepper (150 g), diced
  • 4 garlic cloves (12 g), minced
  • 1 tsp (2 g) ground cumin
  • 1 tsp (2 g) smoked paprika
  • 1 tsp (2 g) chili powder
  • 1 tsp (1 g) dried oregano
  • 1 can fire-roasted diced tomatoes (14 oz / 400 g)
  • 1 can chopped roasted green chiles (6 oz / 170 g), mild or medium
  • 4 cups (950 ml) low-sodium vegetable broth
  • 2 tbsp (30 ml) fresh lime juice
  • ¼ cup (8 g) chopped fresh cilantro
  • Kosher salt and black pepper, to taste

Preparation

  1. Rinse and drain the lentils. Dice the onion, carrot, celery, and bell pepper; mince the garlic.
  2. Heat the olive oil in a large pot over medium heat. Add the onion, carrot, celery, and bell pepper. Cook, stirring occasionally, until softened, about 5–7 minutes.
  3. Add the garlic, cumin, smoked paprika, chili powder, and oregano. Stir for 30 seconds, until fragrant.
  4. Add the tomatoes, green chiles, lentils, and vegetable broth. Bring to a boil, then reduce the heat and partially cover the pot.
  5. Simmer gently for 30–35 minutes, stirring occasionally, until the lentils are tender. Add a little water or broth if the soup becomes thicker than you like.
  6. Stir in the lime juice and cilantro. Season with salt and black pepper to taste, then serve hot.

Tips

  • Check the lentils near the 25-minute mark; cooking time varies by variety and age.
  • For a thicker texture, blend a cup of soup and stir it back into the pot.
  • Choose mild or medium roasted green chiles to control the heat.

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