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)
Equipment
- 1 Soup pot
Ingredients
- 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
Instructions
- 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.
Notes
- 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.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
- About the Author
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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.
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