This simple and earthy Mexican Lentil Soup (Sopa de Lentejas) is a complete one-pot meal, feeds 8 to 10 people, can easily be made in 30 minutes, and is healthy and hearty packed with protein, fiber, and veggies. This tasty dish is filling and full of flavor yet light and vegetarian.

Sopa de Lentejas (Mexican Lentil Soup) in a blue and white Mexican pottery talavera bowl

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.

Yvette Marquez - Muy Bueno cookbook author and Latina blogger plating Sopa de Lentejas (Mexican Lentil Soup)

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.

ingredients to make Sopa de Lentejas (Mexican Lentil Soup) tomatoes celery carrots garlic onion

Lentils are a Great Food Choice

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.

Yvette Marquez-Sharpnack serving Sopa de Lentejas (Mexican Lentil Soup)

Add this lentil soup to your Lenten menu and serve with a bolillo or a slice of cheesy cornbread.

lentil soup for easter lent winter

Ingredients to make Sopa de Lentejas (Mexican Lentil Soup)

(scroll down for detailed recipe)

  • lentils
  • salt
  • olive oil
  • carrots
  • celery
  • tomatoes
  • onion
  • garlic
  • spinach

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.
  • Serve soup in a bowl, add a few drops of hot sauce, and enjoy!

HOW TO STORE SOUP

Proper food storage for your soup is essential to maintain the soup’s flavor and preserve the food quality. Lentil soup packs well for lunch, and it tastes even better the next day. This soup freezes well in these plastic containers.

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Serving Mexican lentil soup with a spoon inside a bowl

Sopa de Lentejas (Mexican Lentil Soup)

4.25 (12 ratings)
This simple and earthy Mexican Lentil Soup (Sopa de Lentejas) is a complete one-pot meal, feeds 8 to 10 people, can easily be made in 30 minutes, and is healthy and hearty packed with protein, fiber, and veggies. This tasty dish is filling and full of flavor yet light and vegetarian.
Print Pin Rate
Yield: 8 to 10 servings
Prep Time: 5 mins
Cook Time: 40 mins
Total Time: 45 mins

Ingredients

  • 2 cups 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.
  • Serve soup in a bowl, add a few drops of hot sauce, and enjoy!

Notes

  • Ladle the soup into a bowl and serve with a bolillo or a slice of cheesy cornbread.
  • Garnish with afew drops of hot sauce, and enjoy.
  • Lentil soup packs well for lunch, and it tastes even better the next day.
  • This soup freezes and defrosts well. 
Calories: 199kcal, Carbohydrates: 32g, Protein: 13g, Fat: 2g, Saturated Fat: 1g, Sodium: 902mg, Potassium: 592mg, Fiber: 15g, Sugar: 3g, Vitamin A: 1963IU, Vitamin C: 9mg, Calcium: 48mg, Iron: 4mg
Author: Yvette Marquez
Course: Appetizer, Main Course
Cuisine: American

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. 

Photography by Raemi Vermiglio