About this recipe, sopa de lentejas
This Mexican lentil soup, or sopa de lentejas, is one of those classic recipes that feels like a warm hug. It’s made with simple ingredients, all in one pot on the stove — no pressure cooker or slow cooker needed. Just real food, simmered low and slow until every spoonful is packed with flavor.
This is the lentil soup I grew up eating in Mexico. My mom used to serve it with diced apple stirred in at the end — sweet, savory, comforting. Now I make it for my kids, and it’s one of their favorite meals. I love that it’s naturally vegan, full of protein, iron, and fiber, and endlessly flexible for any kind of eater.
Why You’ll Love This Recipe
- One-pot, no fuss, and super budget-friendly
- Rich in protein, fiber, iron, and B vitamins
- Naturally vegan and easy to customize
- Perfect for meal prep — even better the next day
- Comfort food that’s cozy but still nourishing
Ingredient notes
- Flavor base: Onion, garlic, celery, and carrot sautéed in olive oil with a pinch of salt — this is the foundation of deep, layered flavor.
- Lentils (lentejas): I use dried green lentils. No soaking needed! Just rinse well.
- Tomatoes: Use tomato purée, fresh chopped tomatoes, or canned — whatever you have on hand works.
- Liquid: Water or vegetable broth. If using water, be generous with salt.
- Herbs & aromatics: Bay leaf, thyme, and marjoram — they give that signature Mexican twist.
HOW TO MAKE THE LENTIL SOUP, Sopa de lentejas?
- Start with the base: In a large pot, heat olive oil. Add chopped onion, carrot, celery, and garlic. Sauté with a pinch of salt for 5–7 minutes.
- Build the soup: Add lentils, tomato purée, herbs, and liquid. Stir to combine.
- Simmer: Bring to a boil, then lower the heat and let simmer until the lentils are soft but still hold their shape — about 25–30 minutes.
- Finish and serve: Taste and adjust salt. Add chopped parsley or spinach if you’d like. Serve with tortillas, avocado slices, or a spoonful of brown rice.
Variations and Flexitarian Add-Ins
- Add baby spinach, or kale, toward the end for extra greens
- Stir in a spoonful of chipotle paste for smoky depth, or make the chipotle broth Mexican Lentil Soup
- Top with avocado, cilantro, or diced apple (a nod to my mom!)
- Make it heartier with cooked brown rice or quinoa
Home Cook to Home Cook Tips
- No need to soak the lentils — just rinse and simmer
- This soup freezes beautifully. Double the batch and save some for later!
- It tastes even better the next day — perfect for lunchboxes or quick dinners
- If you want to make another Mexican soup after this one, try my fideo Soup… a game changer!
Mexican Lentil Soup (Sopa de Lentejas)
This cozy, one-pot Mexican lentil soup is loaded with plant protein, rich flavor, and nourishing ingredients. It’s vegan, easy to make, freezer-friendly, and perfect for busy weeknights or meal prep.
- Soup pot
- 1 tablespoon olive oil
- ½ medium onion (finely chopped)
- 1 carrot (diced)
- 1 celery stalk (diced)
- 2 garlic cloves (minced)
- 1 cup dried green lentils (rinsed)
- 1 ½ cups tomato purée (or 2 medium tomatoes, blended)
- 4 cups vegetable broth or water
- 1 bay leaf
- ½ teaspoon dried thyme
- ½ teaspoon dried marjoram
- Salt and pepper to taste
- Chopped parsley or spinach (optional, for serving)
- Sauté the base. In a large pot, heat olive oil over medium heat. Add onion, carrot, celery, and garlic. Sauté for 5–7 minutes, or until soft and fragrant.
- Add the lentils and tomato. Stir in the rinsed lentils, tomato purée, bay leaf, thyme, and marjoram.
- Pour in the broth. Add the broth or water and bring to a boil.
- Simmer. Reduce the heat, cover partially, and simmer for 25–30 minutes, or until lentils are tender but not mushy.
- Finish and serve. Season with salt and pepper to taste. Add chopped parsley, spinach, or your favorite toppings. Serve hot.
- No soaking required. Just rinse the lentils well before cooking.
- Add-ins: Stir in greens like kale or spinach toward the end.
- For flexitarians: Add shredded cooked chicken or a spoonful of cooked brown rice to serve.
- Storage: Keeps in the fridge for up to 5 days or freezer for 3 months.
- About the Author
- Latest Posts
I’m Ale Graf, a Mexican living in Texas and the creator of AleCooks and Piloncillo&Vainilla. I share easy, family-friendly recipes—some Mexican, mostly plant-based—that can be enjoyed all day, every day. My focus is on recipes that bring people together around the table, making mealtime simple, delicious and meaningful. I’m also the co-author of Yo Cocino Latino, and my recipes have been featured in numerous online magazines and publications.
Follow along on my social accounts for daily inspiration, tips, and delicious recipes! I’d love to hear about you! Send me a DM on Instagram, and let’s talk all things food 🍽️✨