Sopa de Lentejas (Mexican Lentil Soup)

My grandma made lentil soup often, especially during the Lenten season. This earthy soup is healthy and hearty with the addition of carrots, celery, tomatoes, and spinach.
4.25 from 4 votes
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Course: Appetizer, Main Course
Cuisine: American
Keyword: lentil soup recipe
Prep Time: 5 minutes
Cook Time: 40 minutes
Total Time: 45 minutes
Servings: 8 to 10 servings
Calories: 199kcal


  • 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


  • 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 the soup into a big bowl and serve with your favorite homemade bread like bolillo or a slice of cheesy cornbread.


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

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