Sopa de Lentejas (Mexican Lentil Soup) 🍲 is a simple, comforting soup made with lentils, carrots, onion, garlic, and tomato sauce. It’s hearty, flavorful, and easy to make with everyday ingredients.
This Sopa de Lentejas Mexicana recipe was first published in 2017 and remains one of my son’s favorite soups.
Why You’ll Love This Recipe ❤️
- It’s simple. You only need a handful of everyday ingredients to make a hearty bowl of sopa de lentejas.
- It’s easy to customize. Add extra vegetables, a little spice, or your favorite toppings to make it your own.
- It’s budget-friendly. Lentils are an inexpensive pantry staple that can feed the whole family.
- It’s great for leftovers. The flavors come together even more after sitting in the refrigerator, so it makes an easy meal for the next day.
-Maggie
👩🏼🍳 Instructions
- Heat olive oil in a large pot on medium-high heat.
- Sauté the carrots for 2 minutes.
- Add white onion. Stir to combine. Cook for 1 minute.
- Then add the rinsed lentils and plenty of cold water.
This Mexican lentil soup is made with simple, everyday ingredients. For extra flavor, use vegetable broth or vegetable bouillon instead of water.
Types of Lentils
You can substitute brown lentils for green lentils. Both hold their shape well and have a similar flavor. Red lentils cook faster and break down more easily, giving the soup a softer, thicker texture. They’re a good option if you prefer a smoother Sopa de Lentejas.
- Add the garlic cloves, salt, and bay leaf to the soup pot.
- Reduce to medium heat and boil for 25 minutes.
🥣 Variations
🌟 You can easily customize Sopa de Lentejas with different seasonings and toppings. Try adding a pinch of cumin, fresh cilantro, or a little cinnamon or clove for extra flavor. Mexican chorizo or crispy bacon can make the soup heartier, while hot sauce or diced jalapeño adds some heat.
🌟 For extra vegetables, try calabacitas, Italian zucchini, celery, green beans, potatoes, or peas. A squeeze of fresh lime juice right before serving is also delicious.
- Add the tomato sauce.
- Simmer 10 minutes.
The tomato sauce will thicken the soup slightly and some of the liquid will have evaporated. For a really thick soup, add tomato paste and cook for 10 minutes. Or add chicken broth to make it thinner.
🙋🏻♀️ Frequently Asked Questions
No. Lentils do not need to be soaked before cooking. Unlike dried beans, they cook relatively quickly without soaking. Rinse them well before adding them to the pot.
Store leftover Sopa de Lentejas in an airtight container in the refrigerator for 3–4 days. You can also freeze the soup for up to 6 months.
To reheat in the microwave, place the soup in a microwave-safe bowl and heat until hot, stirring halfway through. You can also reheat it in a pot over medium heat until warmed through. If the soup has thickened in the refrigerator, add a little water or broth.
Yes. Red lentils cook faster and break down more easily, so they will give the soup a softer, thicker texture. Brown or green lentils hold their shape better.
🍲 More Mexican Soups
- Caldo de Albondigas
- Sopa de Pollo con Fideos
- Caldo Tlalpeno
- Sopa de Conchas
- Caldo de Pollo
- Caldo de Res
Sopa de Lentejas is simple, comforting, and easy to make with pantry-friendly ingredients. Serve it with a fresh bolillo for a cozy Mexican meal the whole family can enjoy.
Sopa de Lentejas (Mexican Lentil Soup)
Ingredients
- 2 tablespoon oil
- 2 carrots peeled and diced
- ½ onion diced
- 1 lb. lentils
- 10 cups water
- 1 garlic clove finely minced
- 1 tablespoon salt
- 1 bay leaf
- ½ cup tomato sauce
Instructions
- Heat oil in a large stock pot.
- Saute the carrots for 2 minutes.
- Add the onions. Cook for 1 minute.
- Rinse the lentils and add to the pot.
- Add water, garlic, salt, and bay leaf.
- Cook for 25 minutes.
- Add tomato sauce.
- Cook for an additional 10 minutes, or until lentils are soft.
- Remove and discard the bay leaf.
- Serve and enjoy.
Video
Notes
- In the fridge, Sopa de Lentejas last 3-4 days.
- In the freezer, Mexican Lentil soup can last up to 6 months.
Thank u. I really appreciate that when I ask for a recipe, I receive an answer right away🙂
No problem. Glad you found it!
Growing up, I hated lentejas when my mom would make them. I don’t know if it’s because I’m a mom now, but I wanted to give them another try. I tried out this recipe and I’m a fan. Recipe is super easy and fast, making it a great option when I need something during the week. In addition, its hearty, healthy and tasty. My partner loves when I pack this for his lunch.
A tasty comeback story! So happy this recipe won you over.
Delicious, tasty and perfect as Lenten meal.
Perfect for Lent! Glad you loved it.
Super tasty and easy to make. Growing up, I hated eating lentils. Now I’m enjoying them so much more. This is a great simple recipe that was just like the lentils my mom makes.
So awesome that the Sopa de Lentejas brought back those cozy memories. Hope you make this recipe again soon.
This is a dish my mother only made during the Lenten Season, and it brings great memories. I also add some celery along with the carrots as my mom did.
That’s wonderful. I love hearing food memories.
I know what I’m having for dinner!
I hope you enjoyed it. I love this soup!