Lentejas (Mexican Lentil Soup)
This comforting, Mexican-inspired dish, known as “Sopa de Lentejas,” is a traditional lentil soup full of rich, hearty flavors. Slow-cooked to perfection, every spoonful warms the soul with its cozy deliciousness!
As a vegetarian for most of my life, lentils have always held a special place at the dinner table. Their nutrition content and ability to satisfy hunger with hearty flavor are nearly unmatched. I’ve tried many versions of lentil soup in my travels across Latin America, but this version, inspired by my time in Mexico, is a longtime favorite. It’s quite simple but bursts with rich flavors, thanks to fresh herbs, warm spices, and a hint of lime that brings it all together. This comforting, nourishing bowl has become a staple in my kitchen. I hope it becomes yours too!
Why You’ll Love This Comforting Dish
- It’s so easy to make! You put all the ingredients in a pot and simmer them for one hour.
- It makes for a hearty and healthy comfort food. Lentils pack a ton of nutrients, including B vitamins, potassium, zinc, and magnesium, so they’re good for the body and the soul!
- This stew is flavorful thanks to the mix of veggies and spices.
- You just won’t go wrong with a big bowl of delicious soup for a weekday dinner!
What are Lentejas?
Technically, “lentejas” is the Spanish word for lentils, but many refer to a lentil-based stew or soup instead. This popular dish typically includes vegetables and spices, though some Spanish lentejas recipes also include meat.
Nearly every Spanish-speaking country has a version of this soup, each with a regional twist. For example, Spanish lentil stew often includes chorizo or blood sausages, while plantains may be added in Columbia. Peru adds aji amarillo (another personal fave!) or yellow pepper paste/yellow chili pepper to theirs to get a distinct flavor! There are many ways to cook this dish, making it a staple food across Spain and Latin America.
Ingredient Notes
Oil of Choice: Used to saute the garlic, other vegetables, and spices. Avocado or olive oil is a good choice.
Cumin Seeds: Adds warmth and depth to the soup’s flavor profile.
Onion: Provides a subtle sweet flavor and texture to the soup.
Garlic Cloves: Imparts an aromatic and savory flavor to the lentejas.
Celery: Adds a slight peppery flavor and some crunch to the soup.
Carrot: Adds mild sweetness and a vibrant orange color to the soup.
Tomatoes: Once they are sauteed, they break down and form “sofrito,” a flavorful base that adds depth and richness to the soup.
Habanero: Imparts a sharp, fruity, spicy flavor to the soup. You can also use milder chile like jalapeno if you are sensitive to spicy foods.
Russet Potato: Adds heartiness and texture. A russet is classic, but feel free to use any kind of potato you have on hand.
Vegetable Broth: Acts as the soup’s liquid base, enhancing the taste of the other ingredients.
Fresh Cilantro: Provides an herbal freshness and color to the dish. If you are not a cilantro fan, try parsley instead.
Dried Green Lentils: The star ingredient in lentejas gives the dish its main flavor and texture. If you can’t get your hands on this, red lentils or brown lentils can be a substitute. They have similar flavor profiles, but watch out for cooking times, as red lentils cook faster and may become mushy compared to the firmer texture of green lentils.
Dried Oregano: Imparts an aromatic and earthy flavor to the soup. Use Mexican oregano for the best results.
Black Pepper and Salt: Enhances the taste of the other ingredients.
Fresh Lime: Provides a touch of brightness and acidity, which can balance the soup’s earthy flavors.
How to Make Sopa de Lentejas
- Warm the oil in a large pot over medium heat.
- Add cumin seeds, onion, garlic, celery, carrot, tomatoes, habanero, and potato. Cook, stirring often, for about 10 minutes.
- Pour in the vegetable broth and add the cilantro, lentils, oregano, and black pepper.
- Increase the heat to high to bring the mixture to a gentle boil.
- Lower the heat, cover, and let it simmer for about 45 minutes, or until the lentils are soft.
- Stir in fresh lime juice, then season with salt to taste.
- Top with fresh cilantro and serve with lime wedges.
- Enjoy!
Expert Tips
- Remember to check the dish occasionally while it’s simmering (don’t let it boil). You want the lentils to be tender, not overcooked or mushy!
- If smoky is your thing, add smoked paprika or chipotle peppers if you want the Mexican flavors of the soup to truly shine.
- For additional nutrition, you can also add green or red bell peppers, squash, or peas.
- Soaking the lentils before cooking them is not required, but it can help reduce the cooking time.
Serving Suggestions
- Served with Mexican rice.
- With a side of tortilla chips or soft tortillas.
- Topped with vegan queso and served with sliced avocados on the side.
- Drizzled with avocado crema or hot sauce.
- Served alongside various Mexican recipes.
Storing and Reheating
Store any leftover Mexican lentil soup in an airtight container, then keep them it the fridge. It will be good for up to 5 days.
You can reheat this dish on the stove until it’s warmed through. You may need to add more broth or water so the soup will regain its consistency.
More Delicious Lentil Recipes
Lentil and Butternut Squash Chili
Lentejas
Ingredients
- 2 tablespoons oil of choice I like to use avocado oil
- 1 1/2 teaspoons cumin seeds
- 1 white or yellow onion chopped
- 6 garlic cloves minced
- 2 stalks celery chopped
- 1 carrot chopped
- 2 tomatoes chopped
- 1 habanero pepper finely chopped, or a milder chile like jalapeno if you are sensitive to spicy
- 1 large Russet potato peeled and chopped
- 7 cups vegetable broth
- ½ cup fresh cilantro chopped, plus extra for serving
- 1 cup dried green lentils
- 2 teaspoons dried oregano
- ½ teaspoon black pepper
- salt to taste
- 1 fresh lime squeezed, plus extra for serving
Instructions
- Heat the oil in a large pot over medium heat.
- Add the cumin seeds, onion, garlic, celery, carrot, tomatoes, habanero, and potato. Saute for 10 minutes, stirring frequently.
- Add the vegetable broth, cilantro, lentils, oregano, and black pepper.
- Turn the heat to high and bring to a simmer.
- Reduce the heat to low, cover, and simmer for 45 minutes, or until the lentils are tender.
- Add the fresh lime juice, and then salt to taste.
- Garnish with fresh cilantro and lime wedges before serving.
- Enjoy!