Mexican lentil soup (Sopa de lentejas)

This Mexican lentil soup recipe is made with carrots, celery, onions, chicken broth, and the obvious- lentils! Your family will love this easy lentil soup so much they’ll be asking for a second serving. It uses just a few simple main ingredients, but the end result is full of flavor! Just wait and see.

Back at home in Mexico, my husband was constantly asking me to make him different kinds of soups because it is one of his favorite meals, especially this "sopa de lentejas" (along with Chorizo Lentil Soup).

In Mexico, lentil dishes are very popular during the Lent Season, and they’re a favorite among people trying to keep with their meat fasting during the Holy Week.

On the plus side, lentils have a high protein content, making them an excellent meat substitute.

History Behind This Lentil Soup Recipe

If you didn't know already, this soup dish has a lot of Spanish culinary influence.

The American conquest served to enrich so much of our cuisine, and the Spanish brought with them many ingredients that we use in our dishes every day.

Some of these include:

• Carrots
• Radishes
• Chard
• Spinach
• Asparagus
• Purslane
• Celery
• Peas
• Wheat
• Millet
• Lentils
• Oats
• Fava Beans
• Rice
• Cinnamon
• Cloves
• Ginger
• Garlic
• Pepper.

They also brought with them animals like goats, ducks, pigs, etc.

These ingredients would change how the native Mexicans cooked over time, and our cuisine wouldn’t be what it is today without them.

My Secret To Making This Mexican Lentil Soup Taste Amazing

I'm letting you in on a little secret that will elevate this dish and intensify the flavors...

When cooking this soup, make sure to use the freshest and highest quality products to ensure the best results.

Why do you ask? Well, when you cook with legumes or vegetables that have been in your pantry or fridge for a long time, the meals can come out lacking in flavor.

I remember when I was growing up how housewives used to go to the market every day to buy meat and vegetables for the day’s cooking. Yes, every day! There are still some places in Mexico where people purchase the ingredients for their cooking daily.

No wonder the meals our grandmas used to cook tasted like heaven!

Everything was fresh, and like so many chefs still do nowadays, the home cooks back then bought their ingredients the same day they prepared them. I'm not saying that you have to go out and do the same, but just make sure that you have quality ingredients.

I promise you; your family will enjoy that!

Frequently Asked Questions About Mexican Lentils

Before I share my recipe for Sopa de lentejas (lentil soup recipe), here are a few questions I've been asked about this homemade soup.

Is lentil soup good for you?

Yes! Lentils are low in calories but packed full of iron and other healthy vitamins. Many vegetarians supplement their meals with lentils as a healthy source of protein. The nutritional benefits may vary depending on the lentil variety, but on average, one cup of cook lentil provides 17 grams of protein, 15 grams of fiber,  and 37 grams of Iron. 

Do I use fresh or canned lentils?

It's really up to you and the amount of time you have available. I prefer to use dried lentils when making soups. I will soak and rinse them before adding them to my lentil soup recipe. Just keep in mind that some lentil varieties take longer to cook than others.

Do the lentils need to soak before adding them to the soup?

If using dried ones- yes. Make sure to let them soak and rinse them off before using them for this lentil soup recipe.

What kind of lentils are best to add to lentil soup?

I prefer green or brown lentils for this specific lentil soup recipe. They tend to hold their shape more and add a lovely texture to the soup. Sometimes with red lentils, they tend to get too soft for this soup. I like for it to still have a bite to them.

In Mexico, and for this recipe, brown or green lentils are best. Make sure to avoid getting the french green lentils. French lentils tend to be smaller and with a slightly different flavor.  

Instead look for the 

Can I make this lentil soup vegetarian or vegan?

Absolutely. Simply swap put the chicken broth for some vegetable broth.

What kind of meat protein can I add to this Mexican soup dish?

For this Mexican soup recipe, I like to add some of my homemade chorizo Mexicano to add a little spice. Here is the recipe if you want to make it Chorizo Lentil Soup.

You can also add in some chunks of short ribs or chicken thighs.

Mexican Lentil Soup Recipe

Here is a list of ingredients you will need:

• Olive oil
• White onion
• Garlic clove
• Celery
• Carrots
• Lentils
• Chicken broth
• Parsley
• Salt and pepper
• Lime wedges

Please note: For exact measurements of the ingredients listed above, scroll down to the recipe card at the bottom of this post!

JUMP TO FULL INSTRUCTIONS

How To Make Easy Lentil Soup: Step By Step Tutorial

To make things easier for you, I will break down the directions for this recipe into sections.

Prep The Soup Base

• Heat olive oil in a large pot or dutch oven; after the oil is shimmering, sauté the onions and garlic cloves for 5 minutes over medium-high heat.
• Add the celery and carrots and cook for 10 minutes at a lower temperature.

Add The Lentils

• Stir in the drained lentils along with the chicken broth and the fresh parsley.

Let The Soup Simmer

• Bring the lentil soup to a boil and then reduce the heat to a simmer.
• Let the soup cook for 25-30 minutes to allow all the flavors to blend. Remember, cooking time will depend on the lentil variety you use in this recipe.
• Once it's ready, season the soup with salt and black pepper.

What To Serve With This Lentil Soup Recipe

I like to serve this lentil soup in small bowls and top it off with a few drops of lime or lemon juice. If you what some extra rich flavor, try adding some queso fresco or parmesan cheese. You can also serve this soup with a hunk of baguette bread to really soak up the flavorful broth.

More Mexican Soup Recipes To Enjoy

If you enjoyed this recipe for lentil soup, take a look at some of these other authentic Mexican recipes:

• White Menudo Soup
• Mexican Black Bean Soup With Chorizo
• Beef Birria
• Cream Of Zucchini Soup (Sopa De Calabacitas)
• Mole De Olla Soup

I hope you make this recipe for Mexican lentil soup! If this recipe was of any help to you, come back to let me know your experience. Please leave us a comment below and tell us all about it!

Buen provecho!

Mely

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📖 Recipe

Lentil Soup

Mely Martínez

If you are looking for a nutritious soup with a lot of flavors, I have the best recipe for you. This easy lentil soup is packed with vitamins; your family will ask for a second serving. 

4.64 from 19 votes

Print Recipe Pin Recipe

Prep Time 5 minutes mins

Cook Time 30 minutes mins

Total Time 35 minutes mins

Course Soups

Cuisine Mexican

Servings 6

Calories 245 kcal

Ingredients

  

1x2x3x

• ▢ 2 Tablespoons of olive oil
• ▢ ⅔ cups white onion finely chopped
• ▢ 1 large garlic clove minced
• ▢ 1½ cup of celery finely cut (2 large stalks)
• ▢ ⅔ cups carrots diced
• ▢ ½ lb. Lentils about 1-⅛ cup (well washed and rinsed)
• ▢ 6 cups of chicken broth*
• ▢ 2 sprigs of parsley finely chopped
• ▢ Salt and pepper to taste.
• ▢ Lime wedges to serve

Instructions

 

Prep The Soup Base

• Heat olive oil in a large pot or dutch oven; after the oil is shimmering, sauté the onions and garlic cloves for 5 minutes over medium-high heat.
• Add the celery and carrots and cook for 10 minutes at a lower temperature.

Add The Lentils

• Stir in the drained lentils along with the chicken broth and the fresh parsley.

Let The Soup Simmer

• Bring the lentil soup to a boil and then reduce the heat to a simmer.
• Let the soup cook for 25-30 minutes to allow all the flavors to blend. Remember, cooking time will depend on the lentil variety you use in this recipe.
• Once it's ready, season the soup with salt and black pepper.
• Serve your Lentil Soup in small bowls, add a few drops of lime juice, and enjoy!

Notes

• Homemade chicken broth is the best choice for making this soup, but you can substitute it with 6 cups of water and two chicken bouillons. 
• In Mexico, people used to cook with Spanish olive oil, and some still do, but these days Italian olive oil is becoming more popular.
• If parsley is not one of your favorite herbs, add any of your prefer fresh herbs. 
• For a thicker texture, scoop 1 or 2 cups of the soup with little liquid and puree them in a blender or immersion blender. Then place the puree back in the soup.

 

Nutrition

Serving: 1bowlCalories: 245kcalCarbohydrates: 31gProtein: 11gFat: 8gSaturated Fat: 1gCholesterol: 6mgSodium: 1198mgPotassium: 682mgFiber: 12gSugar: 3gVitamin A: 2570IUVitamin C: 20.5mgCalcium: 64mgIron: 3.7mg

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