Mexican Lentil Soup (Sopa de Lentejas)
User Reviews
5
Mexican Lentil Soup (Sopa de Lentejas)
Description
Mexican Lentil Soup, or Sopa de Lentejas, begins with rinsed brown lentils pressure-cooked in a combination of chicken broth and water for multiple depths of flavor. Meanwhile, diced bacon is fried until crisp, releasing smoky grease used to sauté aromatics like jalapeño, onion, garlic, and tomato, which build the soup’s savory, slightly spicy base.
Once the lentils are cooked and softened but still intact, the sautéed bacon and vegetables are combined with the lentils, adding texture and richness. Chopped cilantro stirred in at the end lends fresh herbal brightness to the dish.
This soup offers comforting warmth, a balance of smoky and spicy notes, and a pleasing mix of creamy lentils with crisp vegetables and bacon. It can be served as a main or starter. For children, the jalapeño can be removed and added only to the adult portions to regulate heat. Vegetarian options omit the bacon and substitute vegetable broth.
Omit jalapeño for a kid-friendly version and add it when serving adults.Increase heat with extra jalapeño or serrano pepper for spicier soup.Make vegetarian by skipping bacon and using vegetable broth instead of chicken broth.
Ingredients
- 1 ½ cups brown lentils dried
- 2 cups water
- 3 cups chicken broth
- 5 Bacon strips
- 1 jalapeño diced
- 2 garlic minced cloves
- ¼ onion white, diced
- 1 Roma tomato diced
- 1 cup water hot, if needed
- 2 tablespoon cilantro chopped
- 1 teaspoon salt plus more to taste
- 1 pinch black pepper
Instructions
Instant Pot Directions
- Sort through the lentils. Pick out any debris or pebbles. Then, place the lentils in a strainer or colander and rinse thoroughly under running water.
- Add lentils to the Instant Pot with 2 cups of water and the chicken broth. Place the lid on the Instant Pot and move the valve to seal.
- Pressure cook on high for 12 minutes (if your prefer softer lentils cook them for 15 minutes). Then allow the pressure to naturally release for 10 minutes. Move the pressure release valve from the sealing position to the venting position to release any remaining pressure.
- While the lentils cook, dice the bacon into small pieces. If your bacon is extra fatty, remove some of the excess fat. In a deep pot or Dutch oven, fry the bacon pieces on medium heat until crispy.
- Once the bacon is crispy, add the diced jalapeño, diced white onion, and minced garlic cloves. Sauté for 3-5 minutes until the onion and jalapeño are tender and fragrant.
- Add 1 diced tomato and sauté for another minute.
- Add the cooked lentils with any remaining liquid. If needed, add ½ cup to 1 cup of hot water to reach your desired “soupy” consistency.
- Season with salt, black pepper, and chopped cilantro.
- Let the soup boil for 5 minutes then taste for seasoning. I usually add about another ½ teaspoon of salt.
- Ladle into a bowl and serve with Spicy Sardine Empanadas, bread, quesadillas or warm tortillas.
Stovetop Directions
- Sort the lentils by picking out any debris or pebbles. Then, place the lentils in a strainer or colander and rinse thoroughly under running water.
- Add the lentils, 2 cups of water and 3 cups of chicken broth to a medium pot. Bring the liquid to a rapid boil over medium-high heat, then reduce the heat to a gentle simmer.
- Cover and simmer for 20-35 minutes until the lentils are soft and tender, but not falling apart. To ensure this, check on them at 20 minutes and if they are not done, check on them every 5 minutes until they are at the right consistency.
- From here, follow the same directions from frying the bacon, to sautéing the vegetables and assembling the soup listed under the Instant Pot steps.
Notes
- For children, leave out the jalapeño and add it only to adult servings for milder flavor.
- To increase spice, add an extra jalapeño or use serrano peppers for more heat.
- To make the soup vegetarian, omit bacon and replace chicken broth with vegetable broth.
User Reviews
Overall Rating
5
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