This cozy Mexican lentil soup was a staple in my childhood, lovingly made by my mamá. It’s simple, nourishing, and full of comforting flavors, perfect for any day of the week.
Growing up in a Mexican family, there were few things more comforting than coming home to the smell of my mamá’s sopa de lentejas. This humble and hearty Mexican recipe is made with lentils, vegetables, and simple spices, but every bite is filled with warmth and love.
She always had a pot simmering on the stove when the weather turned cool or when we just needed something nourishing. This dish reminds me of home, of sitting around the table with my family, and of how Mexican cooking makes even the simplest ingredients feel like a celebration.
A Bit of History
Lentils came to Mexico with the Spanish during colonial times and quickly became a staple in many homes. In Mexican kitchens, they were lovingly transformed into dishes like sopa de lentejas, simple, affordable, and full of flavor.
Across regions and families, this Mexican recipe has taken on many forms. Some people add plantain, others use serrano or chipotle chiles, and others, like my mamá, make it with just lentils and vegetables, letting the flavors of love and tradition shine through.
Table of Contents
- Ingredients
- How to Make Sopa de Lentejas
- Variations
- What to Serve With
- Storing and Freezing
- A Bit of History
Ingredients
Here’s everything you need to make this flavorful and comforting soup:
- Green lentils – These hold their shape well and have a mild, earthy flavor. No soaking needed!
- Shallot – Milder and sweeter than onion, shallots add a delicate flavor base.
- Tomato – Adds brightness and acidity that balances the richness of the lentils.
- Garlic – Essential for depth and that signature Mexican sabor.
- Red bell pepper – Sweet and colorful, it enhances the overall flavor of the sofrito.
- Carrots – Their natural sweetness makes them a perfect match for lentils.
- Cilantro – Fresh cilantro adds brightness at the end.
- Rapeseed oil – A neutral oil great for sautéing; olive or vegetable oil also work well.
- Salt – Essential seasoning for balance.
- Water + vegetable stock – Using both gives the broth flavor and body.
- To garnish:
- Queso Fresco – Crumbly, salty, and creamy.
- Sour cream – Adds richness and tanginess.
How to Make Sopa de Lentejas
- Make the sofrito (flavor base):
In a large cast iron casserole or soup pot, heat the oil over medium heat. Add the chopped shallot and cook for 2–3 minutes until softened. Add the garlic and chopped tomato, and sauté for 5 more minutes until the tomato starts to break down. - Add vegetables:
Stir in the diced carrots and red bell pepper. Let everything cook together for another 5 minutes. This aromatic mix is the heart of the soup. - Add lentils and liquids:
Rinse the lentils and add them to the pot along with the coriander bouquet, salt, water, and vegetable stock. Stir well and bring to a boil. - Simmer until tender:
Lower the heat to a gentle simmer and cook uncovered for about 35 minutes, or until the lentils are soft but still hold their shape. Stir occasionally and add more hot water if needed. Taste and adjust salt as desired. - Garnish and serve:
Ladle the soup into bowls and top with crumbled feta and a generous dollop of sour cream. Serve hot with warm tortillas or crusty bread.
Variations
- Spicy twist: Add a chipotle chile or a dash of chili flakes while simmering for a smoky kick.
- Protein boost: Add diced cooked chorizo or bacon when sautéing the shallot.
- Make it vegan: Skip the feta and sour cream or use plant-based alternatives.
- Use other lentils: Brown or red lentils work too, but red will soften more and create a thicker soup.
What to Serve With
This Mexican lentil soup is a meal on its own, but you can serve it with:
- Warm corn tortillas
- Mexican tomato rice on the side
- Sliced avocado
Storing and Freezing
To Store:
To store this Mexican lentil soup, let it cool completely, then store in an airtight container in the fridge for up to 5 days.
To Freeze:
This Mexican sopa de lentejas freezes well. Portion into containers and freeze for up to 3 months. Thaw overnight in the fridge and reheat with a splash of water or broth to loosen the consistency.
Final Thoughts
Sopa de Lentejas is one of those timeless Mexican recipes that nourishes both the body and the soul. It’s simple to make, budget friendly, and filled with the cozy flavors of home-cooked comfort, just like my mamá used to make it.
Whether you’re trying it for the first time or bringing back childhood memories, I hope this recipe brings warmth to your kitchen and becomes a new favorite in your rotation.
If you make this recipe, I’d love to hear what you think! Leave a comment and a review below, your feedback means so much, and it helps others find and fall in love with this comforting dish too.
¡Buen provecho!
Karlita x
Sopa de Lentejas (Mexican Lentil Soup)
Ingredients
- 2 cups green lentils
- 1 shallot finely chopped
- 1 tomato chopped
- 2 garlic cloves peeled and minced
- 1 red bell pepper finely diced
- 3 carrots peeled and diced
- some cilantro leaves fresh
- 3 tablespoon rapeseed oil
- 1 tbsp sea salt flakes
- 1 L water
- 500 ml vegetable stock
To garnish
- ½ cup queso fresco crumbled
- ½ cup sour cream
Instructions
- In a large cast iron casserole or soup pot, heat the oil over medium heat. Add the chopped shallot and cook for 2–3 minutes until softened. Add the garlic and chopped tomato, and sauté for 5 more minutes until the tomato starts to break down.
- Stir in the diced carrots and red bell pepper. Let everything cook together for another 5 minutes. This aromatic mix is the heart of the soup.
- Rinse the lentils and add them to the pot along with the coriander bouquet, salt, water, and vegetable stock. Stir well and bring to a boil.
- Lower the heat to a gentle simmer and cook uncovered for about 35 minutes, or until the lentils are soft but still hold their shape. Stir occasionally and add more hot water if needed. Taste and adjust salt as desired.
- Ladle the soup into bowls and top with crumbled queso fresco and a dollop of sour cream. Serve hot with warm tortillas.
Notes
- Spicy twist: Add a chipotle chile or a dash of chili flakes while simmering for a smoky kick.
- Protein boost: Add diced cooked chorizo or bacon when sautéing the shallot.
- Make it vegan: Skip the feta and sour cream—or use plant-based alternatives.
- Use other lentils: Brown or red lentils work too, but red will soften more and create a thicker soup.
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