Sopa de Lentejas (Mexican Lentil Soup)
User Reviews
4.5
51 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Total Time
45 mins
-
Servings
8 to 10 servings
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Calories
199 kcal
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Course
Main Course, Appetizer
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Cuisine
American
Sopa de Lentejas (Mexican Lentil Soup)
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This simple and earthy Mexican Lentil Soup (Sopa de Lentejas) is a complete one-pot meal, feeds 8 to 10 people, can easily be made in 30 minutes, and is healthy and hearty packed with protein, fiber, and veggies. This tasty dish is filling and full of flavor yet light and vegetarian.
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Ingredients
- 2 cups lentils
- 10 cups water
- 1 tablespoon salt
- 1 tablespoon olive oil
- 1/2 cup chopped carrots
- 2 talks celery chopped
- 2 vine-ripened or roma tomatoes chopped
- 1/2 cup chopped yellow onion
- 1 clove garlic chopped
- 1 cup coarsely chopped spinach
Instructions
- Sort the lentils by removing any stray beans or foreign pebbles that are sometimes present. Rinse lentils in a colander with cool water.
- Over medium heat, in a large stockpot, bring the water to a boil and add the salt. After the water begins to boil, add the rinsed lentils and lower the heat. Cover and simmer until the lentils are almost tender, about 15 minutes.
- While the lentils are cooking, heat oil in a large skillet over high heat. Add carrots, celery, and tomatoes and sauté for about 5 minutes. Add onion and sauté until translucent, about 2 minutes. Add garlic and sauté for 1 minute. Reserve.
- Add sautéed vegetables and simmer for 15 minutes. Add spinach and mix. Salt to taste.
- Serve soup in a bowl, add a few drops of hot sauce, and enjoy!
Notes
- Garnish with a few drops of hot sauce, and enjoy.
- Expert Tips
- Expert Tips
- Optional Variations
- Optional Variations
- Ladle the soup into a bowl and serve with a bolillo or a slice of cheesy cornbread.
- Garnish with a few drops of hot sauce, and enjoy.
- Mexican lentil soup will keep for up to a week in the refrigerator or can be frozen for up to 3 months.
- To reheat, allow to defrost overnight in the fridge then microwave in 30-second bursts (stirring between each) or heat in a saucepan on the stovetop. Add a splash of water or broth as needed.
- Use chopped frozen onions to cut back on prep. As a bonus, you won't have to deal with any teary eyes!
- Cut back on dishes. Consider sautéing the veggies in the soup pot first, then remove them to a serving bowl and reserve them for later.
- Meal Prep. As with most soups and stews, this lentil Mexican soup is even tastier after a day or two in the fridge. Make a pot on your meal prep day and serve it all week long.
- Proper storage for your soup is essential to maintain the flavor and quality of your food. Lentil soup packs well for lunch, and it tastes even better the next day. This soup freezes well in these plastic containers.
- Extra Protein - Swap in chicken or beef bone broth for an added dose of protein. (Note, this will make it not vegetarian).
- Add Toppings - Sliced avocado, hot sauce, a sprinkle of melty cheese, and/or some crushed tortilla chips are all welcome additions.
Nutrition Information
Show Details
Calories
199kcal
(10%)
Carbohydrates
32g
(11%)
Protein
13g
(26%)
Fat
2g
(3%)
Saturated Fat
1g
(5%)
Sodium
902mg
(38%)
Potassium
592mg
(17%)
Fiber
15g
(60%)
Sugar
3g
(6%)
Vitamin A
1963IU
(39%)
Vitamin C
9mg
(10%)
Calcium
48mg
(5%)
Iron
4mg
(22%)
Nutrition Facts
Serving: 8to 10 servings
Amount Per Serving
Calories 199 kcal
% Daily Value*
| Calories | 199kcal | 10% |
| Carbohydrates | 32g | 11% |
| Protein | 13g | 26% |
| Fat | 2g | 3% |
| Saturated Fat | 1g | 5% |
| Sodium | 902mg | 38% |
| Potassium | 592mg | 13% |
| Fiber | 15g | 60% |
| Sugar | 3g | 6% |
| Vitamin A | 1963IU | 39% |
| Vitamin C | 9mg | 10% |
| Calcium | 48mg | 5% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.5
51 reviews
Excellent
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