Authentic Lentejas (Mexican Lentil Soup) Recipe
User Reviews
5
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Prep Time
10 mins
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Cook Time
20 mins
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Total Time
30 mins
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Servings
6 servings
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Calories
134 kcal
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Course
Main Course, Soup
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Cuisine
Mexican
Authentic Lentejas (Mexican Lentil Soup) Recipe
Description
Authentic Lentejas (Mexican Lentil Soup) features lentils cooked with sautéed onions, carrots, celery, and garlic to build a savory base. The addition of fresh diced tomato and chicken broth creates a flavorful, broth-rich soup. Seasoned with chicken bouillon, oregano, and pepper, this soup simmers until the lentils soften, resulting in a hearty yet light bowl of soup with subtle herbal and spice notes.
The finishing touch of fresh cilantro stirred in before serving adds brightness and a hint of freshness that balances the earthiness of lentils and vegetables. The combination contributes to a warming, satisfying texture and flavor perfect for a wholesome lunch or dinner.
This soup can be made ahead and refrigerated for up to three days. Since lentils absorb liquid over time, adding broth or water during reheating helps restore the desired consistency. Garnishing with hot sauce and fresh lime juice can add additional layers of flavor if desired.
Ingredients
- 1 tablespoon avocado oil or grapeseed oil
- ½ onion diced in small squares, small, white or yellow
- 2 carrot diced in small squares, medium
- 1 celery diced in small squares, stick
- 1 garlic minced, clove
- 5 cups chicken broth warm, or vegetable broth
- 1 tomato diced in small squares, medium
- 1 cup lentils rinsed and dried, dry
- 1 cube chicken bouillon or ½ teaspoon Vegetarian No Chicken Base (better than bullion
- ½ teaspoon kosher salt
- ¼ teaspoon oregano
- ½ teaspoon black pepper fresh ground
- ¼ cup cilantro chopped
Instructions
- Heat a medium saucepan over medium-high heat. Add the 1 tablespoon oil.
- When the oil is hot, add the onion, carrots, celery and garlic. Sauté until the vegetables become a little soft, about 3 minutes.
- Add the broth, tomato, lentils, bullion, salt, pepper and oregano.
- When it starts to boil, add the cilantro and cover pot with lid. Bring to a simmer.
- Cook, stirring occasionally, until the lentils are soft, about 18 minutes. Check for taste and add more salt & pepper if desired.
- Serve hot. For extra flavor add a few dashes of hot sauce and a little squeezed fresh lime juice.
Notes
- Prepare the soup up to three days in advance and store covered in the refrigerator.
- Add extra broth or water when reheating if the lentils have absorbed too much liquid.
- For added flavor, serve with hot sauce and a squeeze of fresh lime juice.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 134 kcal
% Daily Value*
| Serving | 1cup | |
| Calories | 134kcal | 7% |
| Carbohydrates | 19g | 6% |
| Protein | 7g | 14% |
| Fat | 6g | 9% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 6mg | 2% |
| Sodium | 988mg | 41% |
| Fiber | 7g | 28% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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