Lentejas (or Sopa de Lentejas) is a delicious Mexican lentil soup made with lots of vegetables, herbs, and hearty lentils for a quick and satisfying meal, easy to make.
Lentejas Recipe (Mexican Lentil Soup)
Looking for your next favorite lentil soup? There are so many lentil soup recipes out there, but this Mexican lentil soup recipe, aka "sopa de lentejas", is going to be at the top of your list.
"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?
Lentejas Ingredients
The full ingredients list with measurements is listed in the printable recipe card at the bottom of the post.
- 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.
How to Make Lentejas - the Recipe Method
Heat the oil in a large pot (I like my Dutch oven) and cook the onion, celery, carrots, and jalapenos over medium high heat until softened.
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.
Recipe Tips & Notes
- I love the addition of Mexican Chorizo with my lentejas. It's also great with other cuts of pork to round out the meal. You can easily add other meats if desired. Try my homemade chorizo.
Storage & Leftovers
Leftover Lentejas (Mexican Lentil Soup) will last up to 5 days in the refrigerator in a sealed container. You can simply reheat it in a small pot on the stove top or gently in the microwave to enjoy again.
You can also freeze it for 2-3 months.
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!
Want More Lentil Recipes?
- Misir Wat Recipe - You'll love these fiery Ethiopian flavors.
- Lentil Chili - A delicious spin on your classic bowl of chili.
Try Some of My Other Popular Recipes
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.
Lentejas Recipe (Mexican Lentil Soup)
Ingredients
- 1 tablespoon vegetable oil
- 1 medium onion diced
- 1 celery rib diced
- 1 large carrot diced
- 1-2 jalapeno peppers diced (use bell pepper for milder)
- 4-5 cloves garlic minced
- 1 cup tomato sauce
- 1 teaspoon dried Mexican oregano
- 1 teaspoon ground coriander
- Salt and pepper to taste about 1/2 teaspoon each
- 6 cups chicken broth or vegetable broth
- 1-1/4 cup dry lentils rinsed and cleaned
- 1 medium potato diced (about 1 cup)
- Garnish. Red chili flakes fresh chopped parsley, squeeze of lime
Instructions
- Heat the oil in a large pot or Dutch oven over medium heat. Add the onion, celery, carrots, and jalapenos. Stir. Cook 5 minutes to soften.
- Add the garlic and cook for 1 minute, until the garlic becomes fragrant.
- Add the tomato sauce, Mexican oregano, ground coriander, salt and pepper, chicken broth, lentils, and potato. Stir. Bring to a broil, then reduce heat. Cover and simmer for 20-25 minutes, or until the lentils and potato are tender to your liking. Taste and adjust for salt.
- Garnish as desired and serve.
Nutrition Information
Faith says
Can the potatoes be eliminated, or are they important for the texture of the soup? Thanks!
Mike Hultquist says
You can skip them, Faith. It's very tasty without them. Enjoy.
Ilene says
Tried this last night and it was sooooo good!!!!! Had all the ingredients on hand, except used a 4 oz can of hot sliced jalapenos. Very easy to customize. Next time I'll add some veggie chorizo.
Already shared this with my granddaughter. She was amused that I am on a hot chili recipe website.
Thanks, Mike!
Mike Hultquist says
Very nice!! Haha, glad you've amused your granddaughter. I love it! Thanks, Ilene.
Dave says
So good, Mike! As always. I swapped some diced Mexican seasoned canned tomatoes for the tomato sauce, but otherwise followed your recipe, and my wife and I just loved it! Looking forward to the leftovers, thanks Brother. Yet another win.
Mike H. says
You are very welcome, Dave. Enjoy it!
Erik says
I’ve made this twice now and both times forgot it on the stove making it spoil I was able to tweak it the second time and it turned out great! I adjusted the following: 3/4 tsp mex oreg, 3/4 tsp salt, 2 carrots, 2 potatoes, 1 bay leaf. I will have to make it a third time now and hopefully get to have leftovers
Mike H. says
Happy you are experimenting with it, Erik. Have fun!
Bill in Oregon says
Really good Mike. Used the chicken broth and a small can of diced jalapenos for the perfect amount of heat. I didn't know but lentils are also a good source of cancer fighters so a bonus for sure. Thanks for the inspiration to try something different! Bill
Mike Hultquist says
Thanks so much, Bill!! I appreciate it!!
Justin says
Hey Chef Mike, your recipe calls for a stalk of celery, which is technically a whole bunch or head. Did you mean a single rib of celery instead?
Mike Hultquist says
Justin, use one rib.
Sarah Pollard says
We really loved this! My non-legume loving husband and son both came back for seconds and commented on how good it was. I used half garlic Better than Bouillon and half veggie for the broth, and also added some garlic powder in addition to the fresh. Also some cumin and a little crushed red pepper and some vegan chorizo I had in the freezer. it was SO good. Excited to have leftovers for lunch tomorrow. Thanks!
Mike Hultquist says
So great to hear! You might have some converts! Thanks, Sarah!
Laura says
I made this yesterday, and OMG, it was delicious! I used chorizo and 1 large jalapeno so it was just the right amount of spice for us. While I used a potato, I'm going to make another batch without it, as it seems to soak up a lot of the broth, and I like have the brothiness in soups. When my husband walked in the house, he said, "wow, this smells like it's going to be really good", and it sure was. Thanks again for an easy and great tasting recipe.
Mike Hultquist says
Yes!! Thanks for sharing this, Laura! We really LOVE this dish. So good! Glad you both enjoyed it.