Lentejas (Mexican Lentil Soup)
User Reviews
4.8
Lentejas (Mexican Lentil Soup)
Description
Lentejas begins by sautéing diced carrots, then adding a smooth purée made from blending fresh tomatoes, onion, jalapeno, garlic, oregano, salt, and black pepper. This purée forms the soup’s flavor foundation when combined with broth, chicken bouillon (optional), rinsed lentils, diced potato, and cilantro sprigs. The mixture is brought to a boil, then simmered covered until the lentils soften.
The resulting soup features tender lentils and vegetables in a rich broth that combines fresh and earthy notes. The jalapeno is optional, adding a mild warming spice. Removing the cilantro sprigs before serving avoids excessive herb flavor while retaining brightness.
Though no notes are given, the recipe suggests a balanced, filling soup suitable for cooler days or as a nutritious meal starter. Monitor lentil tenderness and add additional seasoning to taste at the end of cooking for best results.
Ingredients
- 1 tablespoon olive oil
- 3 medium carrot diced
- 2 Roma tomato halved
- ½ medium onion (white or yellow)
- 1 jalapeno pepper (optional)
- 2 cloves garlic
- ¾ teaspoon kosher salt
- ¼ teaspoon black pepper
- ¼ teaspoon oregano dried, Mexican
- 5 cups broth (chicken or vegetable)
- ½ teaspoon chicken bouillon (about 1 small cube, optional)
- 1 cup lentils rinsed and cleaned, dry
- 1 large russet potato diced
- 12 cilantro sprigs
Instructions
- Heat the oil in a large pot or Dutch oven over medium-high heat. Add the carrots and cook for 3 minutes, stirring occasionally.
- While the carrots are cooking, add the tomatoes, onion, jalapeño (if using), garlic, salt, black pepper, and Mexican oregano to a large blender. Blend for 2 minutes until completely smooth.
- Add the blended tomato mixture, broth, chicken bouillon, dry lentils, potato, and cilantro to the pot. Stir to combine and raise the heat to high.
- Bring to a boil, reduce heat to low, cover, and cook for 28 to 30 minutes until the lentils are soft and tender.
- Remove the pot from the heat and discard the cilantro sprigs before serving.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 214 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 214kcal | 11% |
| Carbohydrates | 38g | 13% |
| Protein | 10g | 20% |
| Fat | 3g | 5% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 0.5g | 3% |
| Monounsaturated Fat | 2g | 10% |
| Sodium | 1103mg | 46% |
| Potassium | 734mg | 16% |
| Fiber | 12g | 48% |
| Sugar | 5g | 10% |
| Vitamin A | 5725IU | 115% |
| Vitamin C | 13mg | 14% |
| Calcium | 44mg | 4% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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