That’s it, my friends. I hope you enjoy this lentejas soup recipe. Let me know if you make it. I’d love to hear how it turned out for you, and if you decided to spice it up! “Lentejas” in English translates to “lentils”, which are perfect for hearty soups that truly satisfy. Lentils are earthy, nutritious, and filling, everything you need when the nights turn a bit colder. This dish is the perfect balance of nutrition, flavor, and comfort.
What You’ll Love About This Recipe
Lentils are nutrient dense, packed with protein and fiber, making this soup both satisfying and filling. Sopa de lentejas is very comforting, perfect for cold days or when you need something cozy and nourishing. You can customize the recipe easily to suit your taste. Spice it up with hot chili peppers, add extra veggies, or make it vegetarian or meaty. I love it with chorizo or ham. Lentils are inexpensive, and you can make large batches without breaking the bank, making it perfect for family meals or leftovers.
Mexican soups always hit the spot. Let’s talk about how to make lentajas, shall we?
Vegetable Oil. For cooking. Vegetables. Onion (yellow or white onion), celery, carrot, jalapeno peppers (use bell pepper for milder), fresh garlic clove, potato. Tomato Sauce. Spices and Herbs. Dried Mexican oregano, ground coriander, chili flakes, salt and pepper. Lentils. This recipe calls for dried lentils. You can use brown lentils, green lentils, or red lentils. Broth. Use chicken broth, or vegetable broth for a vegetarian version. Garnish. Red chili flakes, fresh chopped parsley, squeeze of lime juice, hot sauce.
Add the garlic and cook for 1 minute, until the garlic becomes fragrant. Add the rest of the ingredients, bring to a broil, then cover and simmer for 20 minutes to 30 minutes, or until the lentils are soft and potato is tender to your liking. Cooking time can vary, so be sure to cook to a texture and doneness that you prefer, then taste and adjust for salt. Boom! Done! Your sopa de lentejas is ready to serve. Don’t forget the hot sauce! Quick and easy, and lots of flavor! I hope you love this dish. You can also freeze it for 2-3 months. Got any questions? Ask away! I’m happy to help. If you enjoy this recipe, I hope you’ll leave a comment with some STARS. Also, please share it on social media. Don’t forget to tag us at #ChiliPepperMadness. I’ll be sure to share! Thanks! — Mike H.
Mexico: The Cookbook (affiliate link, my friends!) Made in Mexico: The Cookbook, by Danny Mena (affiliate link, my friends!)
