How to Make Mexican Lentil Soup (Sopa de Lentejas)
Nothing warms you up like Mexican Lentil Soup, or Sopa de Lentejas. A big bowl of this soup is comforting and satisfying.
My 10-year-old son loves riding his bike, video games, and lentil soup. Yes, you read that right – lentil soup.
Once he came home from school, and he smelled a pot of Mexican Lentil Soup, or Sopa de Lentejas, cooking in the kitchen. His response, “Oh yeah! Lentil soup!”
Who knew lentils would ever compete with chicken nuggets?! He was such a picky eater as a kid. He’s finally starting to enjoy other foods. YAY!
No one makes this soup better than my mom though. Here is her recipe…
It’s very, very easy to make lentils.
How to Make Lentejas (lentils):
Add the lentils to a large stock pot.
Add lots of water and salt. Bring to a simmer then reduce the heat.
Cover and simmer until they are soft. Not “snuggly soft” – easy-to-chew soft.
To add more flavor, add 1/2 onion + 1 garlic clove.
Yes, you can buy a can of already cooked lentils, but here, you can control the salt.
I find already cooked stuff in cans too salty.
This lentejas recipe (lentil recipe) is incredibly easy and very adaptable.
In a separate stock pot, heat oil.
Then add diced carrots. Cook for 2 minutes, stirring constantly.
I had carrots on hand. (The Hubs promised to make carrot juice but he wasn’t fast enough).
That’s why they went into the pot.
Other ingredients you can add to the Sopa de Lentejas (Mexican Lentil Soup):
You can also add calabacitas, Italian zucchini, or celery.
For a more complete meal, you can also add chicken, fish, beef.
All these ingredients would work here too.
Then add the onions. Cook for 1 minute, or until they are translucent.
Add garlic, tomato sauce, cooked lentils, and chicken broth.
For a completely vegetarian recipe or vegan recipe, use vegetable broth instead.
Lastly, stir and let everything simmer for 10 minutes.
Your entire house will smell of this delicious and comforting Mexican Lentil Soup, or Sopa de Lentejas.
The kind that makes you go … MMM!
My mom always served her Mexican Lentil Soup, or Sopa de Lentejas, with bolillo to soak up all the yummy juices from the bottom of the bowl and a few slices of bananas.
No, I’m not monkeying around. Many people in Mexico eat their Sopa de Lentejas (Mexican Lentil Soup) with banana. Don’t knock it til you’ve tried it.
I used to think it was just her. My brother and I liked bananas, and that’s the only way we would eat lentejas. But no, it’s a real thing!
Some people will even add cloves or cinnamon to their soup, but again, I’m giving you my mom’s lentejas soup recipe not theirs.
If you make it with cloves or cinnamon, invite me over please! I’m always ready to try things.
For me, the spicy and saucy gal that I am, I stick to the P-word – Picante. I like to add a few slices of pickled jalapeños and steer clear of any monkey business. 🙂
Mexican Lentil Soup, or Sopa de Lentejas, is a warm taste of home. A comforting and cozy bowl of goodness that’s perfect on rainy days. Hope you enjoy!
- 1 lb. lentils
- Water
- 2 bay leaves
- Salt
- 2 carrots, peeled and diced
- ½ onion (divided)
- 1 tablespoon oil
- 1 garlic clove, finely minced
- ½ cup tomato sauce
- 6 cups chicken broth
- Bolillo (optional)
- Bananas (optional)
- pickled jalapeños (optional)
- In a large stockpot, add the lentils, water, bay leaves, salt, and ¼ onion.
- Cook until tender. About 25 minutes.
- Meanwhile, prepare the carrots, dice the remaining onion, and finely mince the garlic.
- In a separate stockpot, heat the oil and add the carrot.
- Cook for 1 minute, stirring constantly.
- Add the onion. Cook for 1 more minute.
- Add the garlic, tomato sauce, cooked lentils, and chicken broth.
- Cover and let simmer for 10 minutes.
- Serve with bolillo and bananas (if using).
- Enjoy!
Disclosure: This post contains affiliate links.
More Mexican Soup Recipes
Slow cooker Birria de Res, or Mexican Beef Stew
Caldillo Durangueño
Caldo de Res, or Mexican Beef Soup
Carne en Su Jugo
Sopa de Conchas
Mexican Fish Soup, or Caldo de Pescado
Roasted Poblano Corn Soup
Mexican Star Soup, or Sopa de Estrellitas
Caldo de Verduras, or Mexican Vegetable Soup
Sopa de Habas (Mexican Lima Bean Soup)
Caldo de Pollo, or Mexican Chicken Soup
Caldo de Camarón (Mexican Shrimp Soup)
Sopa de Letras or Mexican Alphabet Soup
Fabiola Rodriguez says
Hola, Maggie!
I have included a couple of your recipes and linked back to your site in my latest post, a Day of the Dead recipe roundup. I hope you can take a look. 🙂
https://myheartofmexico.wordpress.com/2017/10/26/blissful-mexican-recipes-to-celebrate-day-of-the-dead/
-Fabiola
Maggie Unzueta says
Gracias amiga. I’ll go and check it out. Thank you so much for all your support and social media love!
Ashton says
I was wondering, is it really 1 lbs of lentils? It just seems like a lot but I have not made the recipe yet! Thought it might suppose to be 1 cup?
Maggie Unzueta says
It’s a lentil package of 16-ounces, or 1 lb.
Ashton says
Thank you so much! The soup was delicious! I’m making it again tonight! I did add some ground red pepper for some spice and a bit of ground cinnamon.
Maggie Unzueta says
That’s awesome. Ground cinnamon sounds like a great addition. Enjoy!