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
Doug says
Delicious and very easy to make. I browned chorizo and cooked the veggies in the fat. Subbed cumin for coriander and also managed to find a hot tomato sauce (El Pato brand) that took the flavor up a notch. Finally, added some green hatch chili flakes. This is definitely a keeper.
Mike Hultquist says
Boom! Excellent! Thanks so much, Doug. Very happy you like it!
Dave v. says
Yet another great recipe, Mike! I made some of your homemade chorizo using ground turkey and added ground smoked jalapeños to it - crisped up that on some higher heat at the end and then added that to the soup. It was a big hit, including with our friend who is a chef and live Mexico! For those who found it a bit spicy, some sour cream did the trick. Thanks as always.
Mike Hultquist says
Wow, so great to hear! I love that everyone enjoyed it, even your friend, the chef! Thanks for sharing this.
Karen says
What KIND of lentils are used??
Mike Hultquist says
Use green lentils, but any KIND of lentils will work for this recipe. Enjoy, Karen.
Kerry says
He tells you what kind right in the blog.
Kelly West says
Would this work well in a crock pot to cook while I'm at work?
Mike Hultquist says
You can do this Kelly, yes. 4-5 hours on low should be good. It would help to have a timer. You don't want to cook TOO long or the lentils could get pretty mushy. Let me know how it turns out!
Nicole Englosh says
Hey so l just made this recipe it came out pretty good l did change up something’s l did not add potatoes but l did carrots, celery, onion, jalapeños, tomato sauce, ground turkey, veggie broth and added seasonings which was oregano, salt, pepper, garlic, parsley red pepper flakes and that was all as it all came out great thank you for helping me create such a healthy meal for my family.
Mike H. says
You are very welcome, Nicole!
Paul:-) says
Loved it!
Mike Hultquist says
Excellent!!
Laurence Ashbacher says
This recipe is simple and delicious. I plan to make it again and again. I took all the seeds out of the jalapeños to decrease the heat.
Mike Hultquist says
Great!! Glad you enjoyed it, Laurence!!
Tim says
Hey Mike,
My wife is Buddhist so she has times when she is vegetarian for a month at a time. I love some of your recipes that can make my life a bit easier, and she thinks I'm so damn smart. Thanks my friend.
Mike Hultquist says
I love it! Glad to help, Tim.
Duwa Mutharika says
When you say tomato sauce do you mean like ketchup or like passatta?
Mike Hultquist says
Passatta. Enjoy, Duwa.
Linda Cortez says
Delicious!! I usually make soup for my working friends for Christmas , this one I will definitely making..
Mike Hultquist says
Awesome! I hope everyone enjoys it, Linda!
Paul:-) says
Hi Mike, Patty,
Perfect timing with this recipe as I’m looking to do several hearty soups/soups so I can portion up and freeze for my elderly mother in law. I possibly invented one earlier today…mixed veg in tomato and chicken stock with Chochinita Pibil leftovers.
As always I’ll let you know how this one turns out. I have a quite lean belly pork joint in the freezer which I’ll use.
Paul:-)
Mike Hultquist says
I hope you like it! Cochinita Pibil is Patty's favorite.
Paul:-) says
One of mine now and all who tried it too!
Belly pork is still in freezer, swapped for a rack of bacon ribs which I’ve been desalinating. Cooked in slow cooker last night and have removed most of the fat from both the broth and the meat. Giving the bones a last few hours in the slow cooker before it’s all brought together tomorrow. Will be using split Massoor dal (red lentils) whole brown Massoor dal (as before but with their coats still on) and the greeny-grey Puy lentils along with the veg and rib meat.
Looking forward to it.
Paul:-)
Mike Hultquist says
Going all out! Wish I was there for this one! =) Enjoy, Paul.
Pablo says
On my list !
Mike Hultquist says
You'll love it!