This simple earthy Mexican vegetarian lentil soup (Sopa de Lentejas) feeds 8 to 10 people, can easily be made in 30 minutes, and is healthy and hearty with the addition of carrots, celery, tomatoes, and spinach. This tasty dish is filling and full of flavor yet light and vegetarian.
Time to warm up with a cozy and hearty bowl of lentil soup. Inspired by my grandma who made lentil soup often, 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 the origin of lentil soup?
Dating back to 8000 BC lentil soup can be seen in the Greek culture, the Bible, and also Jewish tradition.
Beans and lentils are the cheapest source of protein
Lentils were known as a food for the poor centuries ago and then during World War II when food was scarce people took an interest in them again; nowadays, lentils are popular around the world especially in the Middle East where they originated.
Lentils are a great meat substitute because they are so rich and creamy after they are cooked. They are considered very healthy and a good source of protein, fiber, and potassium. It has been said that Hippocrates even prescribed lentils for patients with liver ailments.
Add this lentil soup to your Easter menu and serve with a bolillo or a slice of cheesy cornbread.
How to make Sopa de Lentejas (Mexican Lentil Soup)
- Sort the lentils by removing any stray beans or foreign pebbles that are sometimes present. Rinse lentils in a colander with cool water.
- Over medium heat, in a large stockpot, bring the water to a boil and add the salt. After the water begins to boil, add the rinsed lentils and lower the heat. Cover and simmer until the lentils are almost tender, about 15 minutes.
- While the lentils are cooking, heat oil in a large skillet over high heat. Add carrots, celery, and tomatoes and sauté for about 5 minutes. Add onion and sauté until translucent, about 2 minutes. Add garlic and sauté for 1 minute. Reserve.
- Add sautéed vegetables and simmer for 15 minutes. Add spinach and mix. Salt to taste.
- Ladle into a big bowl and serve with your favorite bread.
LIKE THIS MEXICAN SOUP RECIPE? YOU MAY ALSO LIKE THESE!
- Caldo de Pollo
- Caldo de Res (Beef Soup)
- Veracruz-Style Cod
- Caldo de Pescado y Camaron (Fish and Shrimp Soup)
- Chicken Pozole Verde
- Red Pork and Hominy Stew (Pozole Rojo)
- Chicken Tortilla Soup
- Albondigas Soup (Mexican Meatball Soup)
Sopa de Lentejas (Mexican Lentil Soup)
Ingredients
- 2 cups raw lentils
- 10 cups water
- 1 tablespoon salt
- 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
- 1 cup coarsely chopped spinach
Instructions
- Sort the lentils by removing any stray beans or foreign pebbles that are sometimes present. Rinse lentils in a colander with cool water.
- Over medium heat, in a large stockpot, bring the water to a boil and add the salt. After the water begins to boil, add the rinsed lentils and lower the heat. Cover and simmer until the lentils are almost tender, about 15 minutes.
- While the lentils are cooking, heat oil in a large skillet over high heat. Add carrots, celery, and tomatoes and sauté for about 5 minutes. Add onion and sauté until translucent, about 2 minutes. Add garlic and sauté for 1 minute. Reserve.
- Add sautéed vegetables and simmer for 15 minutes. Add spinach and mix. Salt to taste.
Notes
Nutrition
Photography by Raemi Vermiglio
Originally published: March 2018. This recipe is also published in the Muy Bueno cookbook. And guess what? It was featured in the April Highlands Ranch Lifestyle Magazine.
We’ve been adding lentils to our regular rotation of meals recently in an effort to eat more plants and less meat. Your lentil soup recipe will be a great addition to my dinner plans.