Slow Cooker Mexican Lentil Soup is a healthy, easy crock pot recipe loaded with red lentils, vegetables, and Mexican spices puréed into a smooth, zesty soup!
A legit cold front has (finally!) hit central Texas, y’all, and as I sit here and type, it’s only 63°F outside (nearing noon, mind you). I might have to break out my Uggs in celebration — woo to the hoo!☃️ — never mind the fact that it’ll be in the 90s again by Friday. But all jokes aside, one thing is for sure: I’m making soup tonight!
It’s clearly meant to be that today is the day I had slated to share this Slow Cooker Mexican Lentil Soup! I have to admit that I’ve become slightly obsessed with lentils since my trip to Canada last summer with Lentils.org. I’ve known since then that I wanted to add another lentil soup to my repertoire come cooler weather. Furthermore, I knew that I wanted to use split red lentils in my soup instead of my usual soup standby, brown or green lentils.
Split red lentils have had the outer seed coat removed so that they cook faster and break down more readily than whole lentils, making them the perfect choice for soups. In this recipe, I slow cooked my red lentils in a crock pot full of broth along with fire-roasted tomatoes, diced green chiles, garlic, cilantro, and good ol’ homemade taco seasoning (for an easy spice blend shortcut).
I also threw in some shredded carrots for extra vitamins…but nobody would ever know because once all of the ingredients were soft and tender, I puréed the whole shebang using my immersion blender! The result? Silky, creamy Slow Cooker Mexican Lentil Soup…zippy, comforting, healthy, and delicious!
I love lentils because they’re easy to cook and they’re a nutritional powerhouse. But on top of that, they have a neutral flavor profile that makes them perfect for taking on other flavors…in this case, Tex-Mex ingredients and spices. This soup was certainly yummy straight out of the crock pot, but it was even better topped with cool sour cream, crunchy crushed tortilla chips, creamy cubes of avocado, and extra fresh cilantro. The flavors…the textures…oh so good.
The flavor of this Slow Cooker Mexican Lentil Soup reminded me of a smooth, creamy variation of tortilla soup. My husband was dipping it out of the crock pot with tortilla chips, saying it reminded him of bean dip. And my kids initially looked skeptical but actually enjoyed it. Little did they realize all of the healthy goodies they were ingesting…I’d call that a win!
So pull out your Uggs and plug in your crock pot! Fall has arrived (if only for a day) and I say we celebrate with healthy, easy, tasty Slow Cooker Mexican Lentil Soup! Olé!
Helpful Tips, Tricks, & Equipment
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- To make this soup vegan, use vegetable stock instead of chicken broth and omit the sour cream.
- You may opt to enjoy the soup chunky instead of pureeing it. Or, you can purée the soup and then stir in other ingredients, such as chopped cooked chicken, black beans, corn, or whatever you like!
- I love using my immersion blender to purée soups and highly recommend this one.
- If you don’t have an immersion blender, however, you may purée this soup in batches using a food processor or blender. Just allow it to cool down a bit before doing so, work with small batches at a time (don’t fill your blender more than half way!), and leave the top of the blender cracked (holding it in place with an oven mitt or folded kitchen towel) so that the steam can escape and the soup doesn’t explode everywhere!
♥More smooth & creamy soups…