Clinton Kelly’s Mexican Lentil Soup Recipe As Seen On “The Chew”


I’ll be the first to admit that it’s still hard for me to see Clinton Kelly as anything other than the well-dressed fashion expert on “What Not to Wear,” but he’s quickly becoming one of my favorite food gurus, too!

On a recent episode of “The Chew,” Clinton shared his Mexican lentil soup recipe, and it was a hit– so of course I have to try it for myself!

Clinton Kelly’s Mexican Lentil Soup Recipe As Seen On “The Chew”:


  • 1 tablespoon olive oil
  • 1 yellow onion (peeled, small dice)
  • 2 carrots (peeled, small dice)
  • 1 red bell pepper (seeded, small dice)
  • 2 teaspoons chili powder
  • 1 teaspoon cumin
  • 1 (15-ounce) can mild salsa
  • 1 and 1/2 cups dried green lentils (picked over, rinsed, drained)
  • 1 (15-ounce) can fire-roasted tomatoes (diced)
  • 6 cups organic chicken stock
  • 1/4 cup cilantro (roughly chopped, to garnish) (optional)
  • 1/4 cup sour cream (optional)
  • Kosher salt and freshly ground black pepper (to taste)
  1. Warm the olive oil in a pot on medium high heat.
  2. Add onion, carrots and bell peppers and cook for about 3 minutes or until tender and translucent.
  3. Add chili powder and stir, cooking for another minute or so.
  4. Add the salsa and cook for an additional 3 minutes, then stir in the lentils, tomatoes, and chicken stock.
  5. Bring the mixture to a boil and reduce to a simmer.
  6. Cover and simmer for 30-40 minutes.
  7. Season with salt and pepper and serve with hot cornbread!