Sopa de Lentejas (Mexican Lentil Soup)
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.
Servings: 8 to 10 servings
- 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
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!
- 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