4 Cups Chicken Broth or Vegetable broth for Vegan. You can also use water with bouillon.
2Roma TomatoesHalved
1CupBroth or WaterIf using water then add a bouillon.
½Small White OnionCut into quarters
1Garlic Clove
1Large Russet PotatoPeeled and Diced into even small chunks
Handful of cilantro with stemsAdd the cilantro in whole, and remove at the end or you can leave it in.
SaltThe 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 then place the lid back on and continue to simmer. Once the lentils and potatoes are soft, the soup is done. Taste for seasoning and see if additional salt is 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
If the lentils are old, they will take longer to cook. The seasoning of the soup will depend on the brand of stock or broth you are using. Always taste before serving. To Freeze, portion out leftovers into freezer safe bags once the soup has cooled. I like to do 2 portions at a time and freeze up to 2-3 months.
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.
Keyword Lentejas, Mexican lentil soup, Sopa de Lentejas