Sopa de Lentejas (Mexican Lentil Soup)

My son loves riding his bike, video games, and lentil soup. Yes, you read that right – lentils.

Once he came home from school, and he smelled a pot of Sopa de Lentejas (or Mexican Lentil Soup), cooking in the kitchen. His response, “Oh yeah! 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…

Do lentils need to be soaked?

No. Lentils don’t need to soaked, but if you soak them, it reduces the cooking time in half.

Do you cook lentils before adding to soup?

This depends on the type of lentils you are using in the soup. Some dissolve when cooking, making a smoother soup.

I suggest cooking brown lentils beforehand so they can keep their shape.

Pro Tip: You can skip this step and go straight to step 4 in the recipe, but add 15 more minutes to the cooking time. See recipe for further instructions.

Making them from scratch is the best. Plus, it’s very, very easy to make lentils.

How to Make Lentejas (lentils):

• Rinse the lentils and add them 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.
• To add more flavor, add 1/2 onion + 1 garlic clove.

You are looking for tender lentils. Not “snuggly soft” – easy-to-chew soft.

Yes, you can buy a can of already cooked lentils, but by making your own, you can control the salt.

More Mexican recipes using lentils: Mexican Lentil Tostadas and Lentil and Poblano Chile Tacos.

How to Make Mexican Lentil Soup (Sopa de Lentejas)

• 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):

• calabacitas or Italian zucchini
• celery
• green beans
• peas

This lentejas recipe (lentil recipe) is incredibly easy and very adaptable. For a more complete meal, you can also add chicken, fish, beef. All these ingredients would work here too.

Deliciously satisfying Mexican soup recipes: Caldo de Res, Caldo de Pollo, Caldo de Albondigas.

• Then add the onions.
• Cook for 1 minute, or until they are translucent.
• Add garlic, tomato sauce, cooked lentils, and chicken broth.
• 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!

Note: Lentils are 100% vegetarian, making this recipe perfect for everyone in the family. Use vegetable broth for a completely meat-free recipe.

Also try these Vegetarian Mexican Soup recipes: Pumpkin Chipotle Soup, Sopa de Fideo, Sopa de Habas. FYI: All of these soups have vegan options.

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.

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.

How Long Does Sopa de Lentejas Last?

• In the fridge, Sopa de Lentejas last 3-4 days.
• In the freezer, Mexican Lentil soup can last up to 6 months.

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!

Did you make this recipe? Please rate the recipe below!

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