Embark on a culinary journey with the soul-warming Latin-Style Lentil Soup, a flavorful and nourishing dish that captures the essence of Latin cuisine in each comforting spoonful. This hearty recipe marries the earthy goodness of brown or green lentils with a vibrant medley of vegetables, aromatic spices, and zesty accents, resulting in a soup that not only satiates the appetite but also transports you to the heart of Latin-inspired flavors.

The symphony of colors and textures begins as onions, carrots, celery, and bell peppers sauté in a fragrant blend of olive oil, laying the foundation for the rich profile to come. A chorus of garlic, ground cumin, smoked paprika, dried oregano, and a bay leaf joins the ensemble, infusing the pot with the captivating aroma of Latin spices.

As the lentils mingle with diced tomatoes and a savory broth, the pot simmers to perfection, allowing the lentils to soak in the savory goodness and achieve tender perfection. A finishing touch of lime juice adds a burst of freshness, perfectly balancing the robust flavors of the soup.

Garnished with a flourish of fresh cilantro and optional sliced jalapeños for those seeking an extra kick, this Latin-Style Lentil Soup is ready to be savored. Whether served as a comforting meal on a chilly evening or as a vibrant addition to your weekly menu, this wholesome creation exemplifies the art of crafting a soup that not only nourishes the body but also brings a symphony of Latin-inspired tastes to your table. Dive into a bowlful of this delightful soup and let the flavors transport you to the heart of Latin culinary tradition.

Latin-Style Lentil Soup:


  • 1 cup dried green or brown lentils, rinsed and drained
  • 1 tablespoon olive oil
  • 1 onion, finely chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1 bell pepper (red or green), diced
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon chili powder (adjust to taste)
  • 8 cups vegetable or chicken broth (low-sodium)
  • 1 can (14 oz) diced tomatoes
  • Salt and black pepper to taste
  • Juice of 1 lime
  • Fresh cilantro for garnish


  1. In a large pot, heat olive oil over medium heat. Add chopped onion, diced carrots, diced celery, minced garlic, and diced bell pepper. Sauté until the vegetables are softened.
  2. Add ground cumin, smoked paprika, ground coriander, and chili powder to the pot. Stir to coat the vegetables with the spices.
  3. Pour in the vegetable or chicken broth, lentils, and diced tomatoes. Bring the soup to a boil.
  4. Reduce the heat and let the soup simmer for about 25-30 minutes or until the lentils are tender.
  5. Season the soup with salt and black pepper to taste.
  6. Just before serving, stir in the lime juice for a burst of freshness.
  7. Garnish with fresh cilantro before serving.

Approximate Nutritional Information (per serving, assuming 6 servings):

Please note that these values are estimates and can vary based on specific product choices and portion sizes:

  • Calories: 200-250
  • Protein: 12-15g
  • Fat: 4-6g
    • Saturated Fat: 0.5-1g
    • Monounsaturated Fat: 3-4g
    • Polyunsaturated Fat: 1g
  • Carbohydrates: 30-35g
    • Dietary Fiber: 10-12g
    • Sugars: 5-7g
  • Net Carbs: 20-25g
  • Sodium: 600-800mg (may vary based on the salt content of ingredients)