About this recipe, sopa de lentejas
This authentic Mexican lentil soup recipe is delicious, straightforward, and one-pot over the stove. This vegan lentil soup is full of flavor and plant protein and is one of my kids’ favorites.
This lentil Soup is the perfect comfort food! It’s hearty, filling, and packed with flavor. Best of all, it’s easy to make and can be made in just one pot. This soup has a base of lentils, tomatoes, and onions.
This Mexican lentil soup is the soup I used to eat as a kid, and I have always loved it. Now, I prepare it for my kids, and it is one of the meals they like the most. I know it has all the nutrients they need to grow strong and healthy.
Lentils (lentejas in Spanish) are so easy to cook. The best thing about this soup recipe is that it is made on the stove, so you do not need a pressure cooker, slow cook, or anything complicated. This vegan soup is delicious and you will not believe how easy it is to make.
Ingredients
- Flavor base. Celery, carrot, onion, and garlic sauteed in olive oil with a pinch of salt
- Lentils (lentejas). Dried green lentils you can buy at any supermarket.
- Tomatoes or tomato puree.
- Liquid. Water or vegetable broth.
- Spices. 1bay leaf, thyme, and marjoram
HOW TO MAKE THE LENTIL SOUP, Sopa de lentejas?
- You start by sautéing carrot, celery, and chopped onion in olive oil and with a pinch of salt. Then, you add the dried lentils, aromatics, herbs, and tomato puree. Let it simmer until the lentils are cooked and soft but hold their shape.
- When I was growing up, my mom served the soup with diced apples. I now serve it with chopped parsley.
The secret of this vegetable lentil soup is the base. I like to start this soup by sautéing a mirepoix (onion, celery and carrot) in a little bit of olive oil and a good pinch of salt. Then and the rest of the ingredients and wow, the layers of flavor shine through fantastically.
CAN THE Mexican lentil SOUP BE FROZEN?
Yes. I love this lentil soup recipe because you can double it and freeze it. You can also serve it another day of the week with a tablespoon of brown rice to switch it a bit, and it will always taste good.
But if you decide to keep it longer, don’t worry; it is one of those dishes that the longer you leave it in the refrigerator or freezer, the richer it tastes.
TIPS & TRICKS TO MAKE THE BEST LENTIL SOUP
- Like I told you before, lentils are a great legume. For example, you don’t have to soak them. I do rinse them.
- You can add spinach, kale, broccoli, etc, to this soup. Whatever you want or have in the fridge.
- This soup is perfect with natural tomatoes, canned tomatoes, roasted tomatoes, etc. Whichever tomato base you choose, it will taste good.
BENEFITS OF LENTILS
- Lentils cook fast. They are one of the easiest and fastest legumes to prepare. It is not necessary to soak them.
- Lentils are wonderful. They are full of iron, protein, minerals, and vitamin B, and the best thing is that they do not contain saturated fat.
- Many types of lentils. There are many lentil types, but the most common are light green and large. There are also the Beluga lentils, the French green du Puy type, and the orange and yellow lentils.
VEGAN LENTIL MEXICAN SOUP
Equipment
- 1 Soup pot
Ingredients
- 1 tablespoon extra virgin olive oil
- 2 chopped celery stalks
- 1 carrot chopped
- 1/2 onion chopped
- 2 garlic cloves minced
- 1 big pinch of salt
- 1 1 / 2 cups dried green lentils
- 4 large tomatoes pureed
- 5 cups water
- 1 bay leaf
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried marjoram
Instructions
- In a large pot over low heat put the olive oil, carrot, celery, onion and a good pinch of salt. Leave for a few minutes or until the vegetables soften.
- Put the garlic and let three more minutes. Don't let the garlic burn.
- Add the rest of the ingredients, cover and leave for 20 minutes or until the lentils are soft.
- Be careful not to overcook the lentils so they do not lose their shape.
Notes
- The soup is ready when the lentils are soft.
- Be careful not to overcook the lentils, so they do not lose their shape and be mushy.
- When preparing the mirepoix, make sure to use an equal amount of onion, carrot, and celery.
- Save leftovers in an airtight container in the fridge for up to 3 days.
Nutrition
information
Nutritional information of this recipe is only an estimate, the accuracy for any recipe on this site is not guaranteed.
things you will need:
Tengo una Certificación Profesional en la cocina vegana; en el mundo de la cocina basada en vegetales, frutas, granos, leguminosas… en comida limpia, orgánica y vegana.
My cookbook is called Yo Cocino Latino..
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