Sopa de Lentejas- Mexican Lentil Soup
Sopa de Lentejas is a comforting Mexican Lentil Soup made with tender lentils, potatoes, cilantro, and a flavorful tomato broth. It’s an easy, budget-friendly meal that’s naturally meatless and can easily be made vegan with vegetable broth.
Reader Emily Says: “I make this soup all the time now – even when it’s 85 degrees out 🙂 I usually eat it with tortilla chips and sometimes a salad for an easy and high-protein dinner. Thanks for such a great recipe!” ★★★★★
This is the recipe my mother-in-law has made for years, and it’s become one of my favorite weeknight soups. Like many Mexican family recipes, there are plenty of variations, but this simple version lets the lentils shine. If you enjoy comforting soups, be sure to try my Fideo Soup too.
Ingredient Notes
This hearty soup comes together with simple pantry ingredients.
- Dried lentils: Rinse and sort the lentils before cooking to remove any debris. There’s no need to soak them beforehand.
- Russet potato: Adds heartiness and naturally thickens the soup as it cooks.
- Roma tomatoes: Blended with onion and garlic to create the flavorful tomato base.
- White onion: Adds sweetness and depth to the broth.
- Garlic: Gives the soup rich, savory flavor.
- Fresh cilantro: Simmers in the broth to infuse the soup with fresh flavor.
- Chicken or vegetable broth: Use vegetable broth to make the soup vegan. A flavorful broth makes a big difference.
Tips and Notes
- Rinse and sort the lentils. Remove any small stones or damaged lentils before cooking.
- Cut the potatoes evenly. Uniform pieces cook at the same rate.
- Use a flavorful broth. Since the ingredients are simple, a good-quality broth adds the most flavor.
- Adjust the consistency. If the soup thickens after sitting, stir in a little extra broth or water before serving.
- Taste before serving. Add more salt if needed, depending on the broth you use.
How to Make Sopa de Lentejas
- Rinse and sort the lentils, then add them to a large pot with the broth. Bring to a boil, reduce the heat, and simmer while you prepare the remaining ingredients.
- Meanwhile, blend the Roma tomatoes, onion, garlic, and 1 cup of broth until smooth. This simple tomato mixture is also the base for recipes like Sopa de Letras, Albondigas, and Mexican Rice. Taste the mixture and add more salt if needed.
- Add the diced potatoes, tomato mixture, and cilantro to the pot. Continue simmering until the lentils and potatoes are tender, then season to taste before serving.
Serving and Storage
Serve Sopa de Lentejas with warm tortillas, crusty bread, or a side of Mexican rice. Add avocado slices, a squeeze of fresh lime juice, or your favorite hot sauce for extra flavor.
Store leftovers in an airtight container in the refrigerator for up to 4 days. This soup also freezes well for up to 3 months. Thaw overnight in the refrigerator and reheat gently on the stovetop, adding a splash of broth or water if needed.
Sopa de Lentejas FAQs
Yes. Simply use vegetable broth instead of chicken broth for a completely vegan soup.
Absolutely. Carrots, zucchini, celery, or chayote are all delicious additions and blend well with the traditional flavors.
No. Dried lentils cook quickly enough that soaking isn’t necessary. Just rinse and sort them before adding them to the pot.
More Mexican Soups:
Mexican Lentil Soup Recipe
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Ingredients
- 1 Cup Dried Green Lentils Washed well
- 4 Cups Chicken Broth or Vegetable broth for Vegan. You can also use water with bouillon.
- 2 Roma Tomatoes Halved
- 1 Cup Broth or Water If using water then add a bouillon.
- ½ Small White Onion Cut into quarters
- 1 Garlic Clove
- 1 Large Russet Potato Peeled and Diced into even small chunks
- Handful of cilantro with stems Add the cilantro in whole, and remove at the end or you can leave it in.
- Salt The amount of salt needed will depend on the broth or bouillon you used. Taste when the soup is done and add more if needed.
Instructions
- Rinse dried lentils well, pick out any debris, and place in a medium pot with a lid. Add 4 cups of chicken or vegetable broth. Or you can use water and bouillon. Bring to a boil, reduce heat to medium and simmer lentils for 10 minutes.
- While lentils are cooking place sliced Tomatoes, Onion, Garlic, and 1 cup of broth in a blender. Blend until smooth.
- Peel and dice the potato into small even pieces.
- After 10 minutes of the lentils boiling, add the blended tomato sauce, the diced potatoes, and whole cilantro to the pot. Bring the heat back to a low boil, cover, and cook for an additional 15 minutes.
- Check the lentils. If they are still hard, put the lid back on and continue simmering. Once the lentils and potatoes are soft, the soup is done. Taste for seasoning and add more salt if needed. You can remove the cilantro stems or leave them in the soup.
- Serve the lentil soup with a squeeze of lime, queso freso, diced avocado, or hot sauce for spice.
Video
Notes
Nutrition
Nutritional information is provided as an estimate only and depends on ingredients and amounts used. Thai Caliente makes no guarantees to the accuracy of this information.
I make this soup all the time now – even when it’s 85 degrees out :)I usually eat it with tortilla chips and sometimes a salad for an easy and high-protein dinner. Thanks for such a great recipe!
Hi Emily, Love to hear that! You must live somewhere cool, because 85 would be a cool front here in Arizona 🙂 So glad you enjoy eating the lentil soup!