Sopa de Lentejas- Mexican Lentil Soup

Mexican Lentil Soup is a simple soup of lentils, potatoes, and cilantro.

Sometimes the best things in life are the simplest, like a warm bowl of soup with Lentils and Potatoes. It’s the first week of December, and the holiday hustle is in full swing. I always tell myself around October to remember and enjoy the moments and not get wrapped up in having a ‘perfect’ holiday season. I’m learning more and more that my kids don’t need extravagance, instead they love the simple things, and just being present is the best gift I can give them as a parent. So if you’re feeling pressured to ‘do more’, don’t….and instead enjoy the holiday season with those you love and care for the most. Moving on to this simple Mexican Letil soup, or Sopa de Lentejas.  It’s actually one of the few things my daughter loves to eat, which is surprising considering how picky she is. My mother in law makes this soup often in the winter time, usually as an accompaniment to tacos, but my daughter eats it as a meal with diced avocado and some queso fresco. I’ve seen some variations with other vegetables, but my Mother in law just adds diced potatoes and cilantro for this lentil soup.I actually never had lentils until my mother in law made them and was surprised to learn about their many health benefits. Lentils are a good source of protein, iron, and folate. Which I’m glad since my daughter doesn’t eat much meat. The broth is similar to how my Mother in law makes Albondigas, but the lentils give it a darker color.

If you find yourself stuck in the holiday hustle this month, take a moment to slow down and enjoy a warm bowl of Mexican lentil soup.

How are you planning to enjoy this holiday season?

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Sopa de Lentejas - Mexican Lentil Soup

Mexican Lentil Soup is a simple soup of lentils, potatoes, and cilantro.

Author Renee Fuentes

Ingredients

• 1 Cup Dried Lentils Washed well
• 4 Cups Chicken Broth or Vegetable Stock for Vegan
• 2 Roma Tomatoes Halved
• 1/4 Cup Water
• 1/2 White Onion Cut into quarters
• 1 Garlic Clove
• 1 Large Russet Potato Diced to even small chunks
• Handful of cilantro with stems The whole piece of cilantro
• Salt and Pepper to taste

Instructions

1. Rinse dried lentils well and place in a medium pot with a lid and 4 cups of chicken or vegetable broth. Bring to a boil and reduce heat to medium for a gently simmer.

2. While lentils are cooking place Tomatoes, Onion, Garlic, and 1/4 cup water in a blender. Blend till smooth.

3. After 10 minutes of the lentils simmering, add the pureed tomato sauce, the diced potatoes, and cilantro.  Bring the heat back to a gentle boil, cover and cook for an additional 15 minutes. Check the lentils, once they are soft the soup is done.

4. Serve the lentil soup with more cilantro on top, and a few squeezes of lime.