Sopa De Lentejas Mexican Lentil Soup

Along with Pozole Rojo and Caldo de Pollo, it’s one of our favorite Mexican soups.

What is Sopa de Lentejas

Sopa de Lentejas is the Latin American version of lentil soup, and can be found from Mexico all the way down to Argentina and Chile. It starts with aromatic vegetables for a flavor base, and can also include other ingredients like meat (typically sausage), potatoes or greens. It is a hearty, nutritious, and budget friendly meal that can be enjoyed all year long, but is especially great in wintertime.

Ingredient Notes

Olive oil – For sautéing. You can also use other neutral cooking oils like canola or vegetable. Fresh vegetables – Onion, carrots, celery, and bell peppers. Garlic – I can’t cook without it. Lentils – Today we’re using brown, but green work as well. Rinse and sort them before use, no need to soak. Canned tomatoes – We used diced in this recipe. Seasonings – Cumin, paprika, and oregano (use Mexican oregano if you have it on hand). Broth – For a completely vegetarian soup, use vegetable. Otherwise, chicken broth gives a bit more punch of flavor.

How to Make Mexican Lentil Soup

Sauté the vegetables in a large soup pot or Dutch oven until soft. Stir in lentils, diced tomatoes, cumin, paprika, and oregano. Cook for a minute or two. Add in the chicken broth and bay leaves. Bring to a boil, cover and reduce heat to low, and cook until lentils are soft, about 25 minutes.

Variations

If you wish to have some meat in your soup, brown up some ground beef (about 1 pound) or chorizo (8 ounces) at the beginning of the recipe. Sometimes we like to add a green element at the end. Stir in some spinach or kale in the last few minutes for a nutritious boost. To bulk it up, you can add in potatoes. I would recommend Yukon gold.

Leftovers and Storage

Split pea soup refrigerates well for 3-4 days. First, allow it to cool completely, then transfer to an airtight container for refrigeration. It can also be frozen for up to 3 months in a freezer-safe container. Just thaw overnight in the fridge before using. Reheat the soup in a pan on stovetop over medium heat until heated through. Note that it will have thickened up, so you may wish to add some water to thin it out. If you try this Mexican lentil soup, please leave a star rating and comment, we love to hear from you. And be sure to stay in the loop by subscribing to our newsletter or following us on Pinterest!