Sopa de Lentejas (Mexican Lentil Soup)

Bowl of Mexican Lentil Soup (Sopa de Lentejas) served on a terracotta plate with bread, from the Muy Bueno recipe by Yvette Marquez-Sharpnack.

4.50 (18 ratings)

Sopa de Lentejas (Mexican Lentil Soup)

This Mexican Lentil Soup (Sopa de Lentejas) is a hearty one-pot vegetarian meal ready in 30 minutes. Packed with protein, fiber, and vegetables, it’s healthy, comforting, and perfect for feeding a crowd.

Prep Time5

Cook Time40

Total Time45

Course: Appetizer, Main Course

Cuisine: American

Servings: to 10 servings

Author: Yvette Marquez-Sharpnack | Muy Bueno

Ingredients

2 cups lentils
1 tablespoon olive oil
1/2 cup chopped carrots
2 stalks celery chopped
2 vine-ripened or roma tomatoes chopped
1/2 cup chopped yellow onion
1 clove garlic chopped
10 cups water
1 tablespoon salt
1 cup coarsely chopped spinach

Instructions

Sort the lentils, removing any stray beans or pebbles. Rinse well in a colander with cool water. Wash and chop your vegetables.
In a large stockpot, heat oil over medium-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.
Add the rinsed lentils, water, and salt to the pot. Bring to a boil, then reduce heat, cover, and simmer until lentils are tender, about 25 to 30 minutes.
Stir in spinach and cook until wilted. Taste and adjust salt as needed.
Ladle into bowls, add a few drops of hot sauce if desired, and serve warm.

Video

Notes

Brown or green lentils hold their shape best; red lentils will make the soup thicker and softer.
Soup thickens as it sits — add a splash of water or broth when reheating.
Flavor deepens overnight, making this recipe ideal for meal prep.

Nutrition