Live on Less : Mexican Lentil Soup ~ Money Saving Recipe

Mexican Lentil Soup Recipe

Mexican Lentil Soup ~ Money Saving Recipe by Tiffany

I like to go meatless at least twice a week to help the foodie budget.  I love that lentils are so good for you! They are high in nutrition, and very budget friendly. Another great way to live on less!  I bet you have most, if not all the ingredients on hand that this recipe calls for.  You know what that would mean to feed a family of seven? It would cost you the bag of the lentils, which costs around $.82 Can I get a woot woot! Lentils also have a one year shelf life when stored dry. Lentils are a must for one of my pantry staples. I rely on this meal when I don’t feel like cooking. It’s a win. win. Quick, tasty and HEALTHY!

Here’s some great informative health facts about lentils

Ingredients:

  • 1 package 16 oz. lentils, rinsed
  • 2 quarts water = (8 cups)
  • 1 onion, diced
  • 3 tablespoons chicken base  (I use Organic Better Than Bouillon) found at Costco or Winco) See notes if using chicken bouillon cubes.
  • 1/4 cup tomato paste
  • 1 tablespoon chili powder
  • 1 tablespoon  ground cumin
  • 1/4 teaspoon crushed red pepper flakes
  • cheddar or Mexican cheese
  • tortilla chips, optional
  • fresh cilantro, chopped, optional

Directions:

Are you ready for the easiest directions in your life?! Combine all the ingredients in a large heavy duty pot, bring to a boil, reduce heat, cover and simmer for  approx. 50 minutes or until the lentils reach your desired tenderness. Ladle into bowls, top with desired amount of cheese and chopped fresh cilantro. Serve with tortilla chips if desired.

Notes: I have also used chicken instant bouillon & seasoning for this recipe. I have also used the cubes. I use Herb Ox brand chicken instant bouillon & seasoning and Herb Ox brand chicken bouillon cubes.  If using the chicken instant bouillon & seasoning  you will need 8 teaspoons. If using chicken bouillon cubes you will need 8 cubes.  1 teaspoon is = to 1 cube.

Mexican Lentil Soup

Mexican Lentil Soup

  • 1 16 oz package Lentils rinsed
  • 2 quarts Water (8 cups)
  • 1 Onion diced
  • 3 tbsp Chicken base ((I use Organic Better Than Bouillon) found at Costco or Winco) See notes if using chicken bouillon cubes.)
  • 1/4 cup Tomato paste
  • 1 tbsp Chili powder
  • 1 tbsp Ground Cumin
  • 1/4 tsp Crushed Red Pepper Flakes
  • Cheddar Cheese to taste
  • Tortilla chips optional
  • Fresh Cilanto chopped optional
  1. Combine all the ingredients in a large heavy duty pot, bring to a boil, reduce heat, cover and simmer for  approx. 50 minutes or until the lentils reach your desired tenderness. Ladle into bowls, top with desired amount of cheese and chopped fresh cilantro. Serve with tortilla chips if desired.

    Notes: I have also used chicken instant bouillon & seasoning for this recipe. I have also used the cubes. I use Herb Ox brand chicken instant bouillon & seasoning and Herb Ox brand chicken bouillon cubes.  If using the chicken instant bouillon & seasoning  you will need 8 teaspoons. If using chicken bouillon cubes you will need 8 cubes.  1 teaspoon is = to 1 cube.

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Amber @ Tales of Domestica
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This sounds delish! I love lentils. Except I can hardly think about warm soup right now with the heat. Will be pinning and making on a cooler day!