Mexican Lentil Soup (Sopa de Lentejas)

If you’re looking for a light and hearty vegetarian meal, this Mexican Lentil Soup (Sopa de Lentejas) is the perfect healthy Meatless Monday option. As a complete one-pot meal that feeds 8 to 10 people, can easily be made in 30 minutes, and is packed with protein, fiber, and veggies, this tasty plant-based dish is ideal for busy weeknights.

There’s no better time to warm up with a cozy and hearty bowl of lentil soup than when it’s cold and damp, and winter is dragging on. Inspired by my grandma who often made lentil soup, especially during the Lenten season, this recipe is chock-full of colorful vegetables that will surely help you meet your veggie quota for the day.

What is Mexican Lentil Soup (Sopa de Lentejas)?

Mexican lentil soup, or Sopa de Lentejas, is a simple and comforting dish made with lentils, fresh vegetables, and warm seasonings. It’s a popular meatless recipe often served during Lent, but it’s delicious and nourishing enough to enjoy all year long. Each family has their own version, and this one was inspired by my grandma’s recipe.

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Ingredients & Substitutions

As promised, you only need a handful of simple ingredients to make this tasty Mexican lentil soup recipe. Here’s what to grab:

• Lentils – I typically stick to brown lentils for this recipe (they’re my favorite all-purpose variety), but you’re welcome to use green, black, or French lentils. Red or yellow lentils work too, but they tend to get mushy and make a thicker stew-like soup.
• Carrots – Any color works! Red, orange, purple, or white.
• Celery – Adds sweetness and depth after cooking. Optional to peel the stringy outer layer.
• Tomatoes – Fresh or canned both work well for brightness and acidity.
• Onion – Red, yellow, sweet, or white onions all work. Shallots or leeks can be used in a pinch.
• Garlic – Fresh is best, but you can use jarred or powdered garlic.
• Spinach – I like baby spinach, but mature spinach, kale, or chard are great swaps.

The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.

Optional Variations

• Extra Protein – Use chicken or beef bone broth instead of water (not vegetarian).
• Toppings – Add avocado, hot sauce, cheese, or crushed tortilla chips.

How to Make Mexican Lentil Soup

This quick and easy vegan lentil soup will be ready for eating in just 30 minutes. Here’s how to make it:

Step 1: Prep. Sort the lentils by removing any stray beans or pebbles. Rinse well in a colander. Wash and chop your veggies.

Step 2: Simmer Lentils. In a large pot, bring salted water to a boil. Add the rinsed lentils, reduce heat, cover, and simmer until almost tender, about 15 minutes.

Step 3: Sauté Veggies. Heat oil in a separate large skillet over high heat. Add carrots, celery, and tomatoes and sauté for about 5 minutes. Add onion and cook until translucent, about 2 minutes. Stir in garlic and sauté 1 more minute.

Step 4: Assemble. Add sautéed vegetables to the pot with lentils and simmer for another 15 minutes. Stir in spinach to wilt. Salt to taste.

Step 5: Serve. Ladle into bowls, add vinegary hot sauce if desired.

Serving & Topping Suggestions

Serve this soup with a warm bolillo roll or a slice of cheesy cornbread. Top with avocado slices, a squeeze of lime, or crushed tortilla chips for a little crunch.

Storage & Reheating Instructions

This soup keeps well and is perfect for lunch meal prep.

• Store in the refrigerator for up to 1 week.
• Freeze for up to 3 months in airtight containers.
• Reheat on the stovetop or in the microwave until warmed through.