Lentejas, or Mexican lentil soup, is an easy and affordable meal that doesn’t skimp on flavor. Made with lentils, carrots, potatoes, and staple Mexican spices, this soup is full of nutrients and great for an everyday comforting dinner!
What Are Lentejas?
Lentejas, or lentil soup, is a traditional Mexican soup made from brown or green lentils and is packed with veggies like carrots, onions, potatoes, cilantro, and plenty of spices.
Lentils are an affordable and versatile ingredient, making this traditional recipe so popular. Plus, it’s full of nutrients and naturally vegetarian!
- Lentils: I recommend using brown or green lentils for this recipe for their taste and texture. Red lentils tend to get too mushy.
- Roma tomatoes, onion, jalapeño, garlic: These ingredients make up the blended sauce that adds more depth and flavor than only adding broth.
- Carrots and potatoes: Adds color, flavor, and texture to the soup.
- Seasonings: I used a simple blend of kosher salt, black pepper, and Mexican oregano.
- Broth and chicken bouillon: You can use chicken or vegetable broth. For extra flavor, I also added some chicken bouillon, but that’s optional.
- Olive oil: For cooking the carrots. You can use olive oil, avocado oil, or whatever neutral oil you prefer.
- Cilantro: I added cilantro for extra flavor, but you can omit it if you prefer.
How to Make Lentejas
- Start by cooking the carrots in a large Dutch oven with olive oil over medium-high heat.
- While the carrots are cooking, make the tomato mixture by blending tomatoes, onion, jalapeño, garlic, and seasonings until smooth.
- Add the blended tomato mixture, broth, chicken bouillon, dry lentils, potato, and cilantro to the pot. Stir to combine and raise the heat to high.
- Bring to a boil, reduce heat to low, cover, and cook for about 30 minutes until the lentils are soft and tender.
- Remove the pot from the heat and discard the cilantro sprigs before serving.
- While the soup is cooking, occasionally check the texture of the lentils to make sure they don’t overcook and get too mushy.
- Dice your potatoes into small cubes so they cook at the same rate as the lentils.
- Add ingredients like cooked and chopped bacon, bell peppers, or a squeeze of fresh lime for even more flavor!
- Dutch oven. One of my most used kitchen tools. So versatile and great for one-pot recipes.
- Heat-resistant silicone spatulas. Great to use for everyday cooking and won’t melt under high heat, plus super easy to clean!
A bowl of lentejas pairs beautifully with many Mexican sides and some select toppings. Here are a few suggestions:
Storing and Reheating
To store, place in an airtight container in the fridge for up to 5 days.
To reheat, pour the soup into a medium pot over high heat until warmed through. The lentils will have absorbed some liquid, so you may need to add more broth or water.