Sopa de Lentejas (Mexican Lentil Soup)
User Reviews
4.5
-
Prep Time
5 mins
-
Cook Time
40 mins
-
Total Time
45 mins
-
Servings
8 to 10 servings
-
Calories
199 kcal
-
Course
Main Course, Appetizer
-
Cuisine
American
Sopa de Lentejas (Mexican Lentil Soup)
Description
Sopa de Lentejas starts with rinsing lentils to remove impurities, then simmering them in salted water until nearly tender. In a separate pan, carrots, celery, and tomatoes are sautéed until softened, followed by onion and garlic, adding layers of flavor. These vegetables are then incorporated into the lentils to cook together, allowing the soup to develop a balanced, hearty taste.
Fresh spinach is stirred in just before serving, bringing a bright color and slight earthiness. The soup can be accompanied by bolillo bread or cornbread for a traditional touch. Hot sauce adds a customizable spicy kick.
This soup stores well refrigerated for up to a week or frozen for three months. Reheating with occasional stirring and the addition of broth or water maintains consistency. Frozen chopped onions can replace fresh to reduce prep and eye irritation. The soup is more flavorful after a day stored and makes for convenient meal prep.
Ingredients
- 2 cups lentils
- 10 cups water
- 1 tablespoon salt
- 1 tablespoon olive oil
- 1/2 cup carrot chopped
- 2 talks celery chopped
- 2 vine-ripened tomato chopped, or roma tomatoes
- 1/2 cup chopped yellow onion
- 1 clove garlic chopped
- 1 cup spinach coarsely chopped
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 the soup with hot sauce according to taste.
- Serve with bolillo rolls or cheesy cornbread for a complete meal.
- Store in the refrigerator for up to one week or freeze for up to three months.
- Reheat gently with added water or broth to maintain soup consistency.
- Use frozen chopped onions to simplify preparation and avoid tears.
- Prepare soup ahead as flavors deepen after a day refrigerated.
- Enhance protein by substituting chicken or beef bone broth (note this makes the soup non-vegetarian).
- Optional toppings include sliced avocado, cheese, hot sauce, or crushed tortilla chips for added texture and flavor.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
4.5
You'll Also Love
