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Hearty Vegan Gluten-Free Mexican Lentil Soup

by Elyse the Gluten-Free Foodee
Vegan Gluten-Free Mexican Lentil Soup

Hearty soups are the perfect meal on a chilly night. They warm you from the inside out and satisfy you without making you feel too weighed down. They are even better when the soup is full of protein and vegetables like our vegan gluten-free Mexican lentil soup.

If you prefer your soup to be a little more on the plain side, this is not the soup for you. The broth is so full of flavour, you will think it has been cooking for days. Then that incredible broth is coupled with heaps of lentils and vegetables that will have you hungrily going back for another spoon again and again.

This is one of those gluten-free dishes that you can make in bulk which helps for those of us living gluten-free on a budget. You can just defrost it and heat it up, and enjoy this amazing meal in a bowl whenever a fast, healthy gluten-free meal loaded with vegan protein and vegetables is needed.  

INGREDIENTS

  • 2-3 tablespoons grapeseed oil
  • 1 yellow onion, diced
  • 3 carrots, peeled and diced
  • 3 celery stalks, diced
  • 1 red pepper, diced
  • 2 cups of fresh or canned tomatoes with juices, diced
  • ½ teaspoon each salt and pepper
  • 1 tablespoon cumin
  • 1/4 teaspoon smoked paprika
  • 4-5 cloves garlic, minced (depending on your personal palate)
  • 1 teaspoon oregano
  • 1 cup of canned green chilies or jalapenos, diced
  • 2 cups green lentils, rinsed
  • 6-8 cups vegetable or vegan chicken stock (I used Better Than Bouillon Vegetable Base or Better Than Bouillon Vegetarian No Chicken Base
This soup is so hearty it can easily be turned into a stew by adjusting the amount of stock you use. Use less for a thicker, stew-like consistency and more for a soupy consistency.

Topping Ideas:

  • Hot sauce
  • Green onion, diced
  • Avocado, diced
  • Fresh hot peppers, diced
  • Gluten-free croutons
  • Vegan cheese

INSTRUCTIONS

  1. Heat the grapeseed oil in a large soup pot over medium high heat.
  2. Add onion, carrots, celery, and red pepper. Sauté until softened.
  3. Next add seasonings: garlic, cumin, paprika, oregano, salt and pepper. Stir to heat and incorporate the spices.
  4. Add tomatoes, chilies, lentils, and stock and bring to a simmer.
  5. Simmer for 25-40 minutes until the lentils are tender.
  6. Taste for spice and seasoning and make adjustments as needed.
  7. Serve with plain rice, or gluten-free garlic bread.

What are some of your go-to hearty soups? Let us know in the comments. We love learning about new gluten-free soup recipes. I hope you give this one a try. You are going to love it.

I am soup-er excited to share this soup-erb recipe that is soup-erior to anything sold in a can at the soup-ermarket. You see what I did there? Just closing with a few soup-rise puns 😊

Vegan Gluten-Free Mexican Lentil Soup

Hearty Vegan Gluten-Free Mexican Lentil Soup

Print Recipe/Tips
Nutrition facts: 200 calories 20 grams fat

Ingredients

    • 2-3 tablespoons grapeseed oil
    • 1 yellow onion, diced
    • 3 carrots, peeled and diced
    • 3 celery stalks, diced
    • 1 red pepper, diced
    • 2 cups of fresh or canned tomatoes with juices, diced
    • ½ teaspoon each salt and pepper
    • 1 tablespoon cumin
    • 1/4 teaspoon smoked paprika
    • 4-5 cloves garlic, minced (depending on your personal palate)
    • 1 teaspoon oregano
    • 1 cup of canned green chilies or jalapenos, diced
    • 2 cups green lentils, rinsed
    • 6-8 cups vegetable or vegan chicken stock
    Topping Options:

  • Hot sauce
  • Diced green onion tops
  • Diced avocado for garnish
  • Diced fresh hot peppers
  • Gluten-Free Croutons 
  • Vegan cheese

Instructions

  1. Heat the grapeseed oil in a large soup pot over medium high heat.
  2. Add onion, carrots, celery, and red pepper. Sauté until softened.
  3. Next add seasonings: garlic, cumin, paprika, oregano, salt and pepper. Stir to heat and incorporate the spices.
  4. Add tomatoes, chilis, lentils, and stock and bring to a simmer.
  5. Simmer for 25-40 minutes until the lentils are tender.
  6. Taste for spice and seasoning and make adjustments as needed.

 

NOTES/TIPS

This soup is so hearty it can easily be turned into a stew by adjusting the amount of stock you use. Use less for a thicker, stew-like consistency and more for a soupy consistency.

Did You Try This Recipe or These Tips?
How did it go? Let us know in the comments. Tag us on Instagram at @Gluten_Free_Foodee..

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