Sopa de Lentejas (Mexican Lentil Soup)
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.
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.