Mexican Lentil Soup, or Sopa de Lentejas

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!

Print Recipe

5 from 2 votes

Mexican Lentil Soup, or Sopa de Lentejas

Mexican Lentil Soup, or Sopa de Lentejas, a warm taste of home. Comforting and cozy deliciousness. Hope you enjoy!

Prep Time5 mins

Cook Time38 mins

Total Time43 mins

Course: Dinner

Cuisine: Mexican

Servings: 6

Author: Maggie Unzueta

Ingredients

• 1 lb. lentils
• Water
• 2 bay leaves
• Salt
• 2 carrots peeled and diced
• 1/2 onion divided
• 1 tablespoon oil
• 1 garlic clove finely minced
• 1/2 cup tomato sauce
• 6 cups chicken broth
• Bolillo optional
• Bananas optional
• pickled jalapeños optional

Instructions

• In a large stockpot, add the lentils, water, bay leaves, salt, and 1/4 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!

Tried this recipe?Mention @MaggieUnz or tag #MamaMaggiesKitchen!

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