A simple and colorful traditional Mexican Lentil Soup. It is rich with vegetables, herbs plus you can top it with crispy bacon for extra flavor.
I love making soups! My most popular soup so far it’s this traditional sopa and for good reason! Just like this Lentil soup, it is healthy, easy to make, delicious and it’s ready in no time.
For this Mexican Lentil Soup I keep to the basics, adding carrots & tomatoes for sweetness, celery & onions for depth. Fresh cilantro, wilted into the bubbling mixture while it cooks, is a must. It adds almost herbal note.
The traditional version does have bacon but many people are choosing not to use it due to dietary restrictions. Adding bacon is optional but it does add a richer taste and a lovely crispy texture at the end.
Step by step instructions
- Cook the bacon in a medium pot, over medium high heat until is nice and crispy. Turkey bacon may be used instead or just skip the bacon altogether. Use avocado or grape seed oil to substitute the fat from the bacon.
- Once the bacon is crispy, remove it from the pan but try to drain as much fat as possible. Transfer to a small plate lined with paper towel and set aside.
- Adjust heat to medium. Add diced onion, celery, garlic & carrots. Sauté until the vegetables become a little soft, about 3 minutes.
- Add the tomatoes, lentils, chicken broth and spices including the bullion cube.
- When it starts to boil, add the cilantro
- Cover pot with lid. Bring to a simmer. Cook, stirring occasionally, until the lentils are soft, about 15 to 20 minutes. Check for taste and add more salt & pepper if desired.
- Serve while it’s hot and garnish with crumbled crispy bacon. For extra flavor add a few dashes of hot sauce and even a little squeezed fresh lime juice.
Watch video on How To Make Mexican Lentil Soup
Mexican Lentil Soup (Sopa De Lentejas)
- 3 bacon strips Optional. Use 1 tablespoon of avocado or grape seed oil instead
- 1/2 small onion diced in small squares
- 2 medium carrots diced in small squares
- 1 celery stick diced in small squares
- 1 garlic clove minced
- 5 cups vegetable or chicken stock heated up
- 1 medium tomatoe diced in small squares
- 1 cup dry lentils rinsed and dried
- 1 chicken bullion cube
- 1/2 teaspoon fresh ground pepper
- 1/2 teaspoon kosher salt
- 1/4 cup cilantro chopped
- In a medium pot, cook bacon in until crispy. Transfer bacon to a paper towel lined plate, leaving fat in pan.
- Adjust heat to medium. Add diced onion, carrots, celery and garlic. Sauté in bacon fat until they vegetables become a little soft, about 3 minutes.
- Add the broth, tomatoes, lentils, bullion cube, salt and pepper.
- When it starts to boil, add the cilantro and cover pot with lid. Bring to a simmer. Cook, stirring occasionally, until the lentils are soft, about 20 minutes. Check for taste and add more salt & pepper if desired.
- Garnish with crumbled bacon. For extra flavor add a few dashes of hot sauce and even a little squeezed fresh lime juice.
- Turkey bacon may be substituted.
- For a vegetarian option, just skip the bacon, and replace the chicken stock & bullion with vegetable version ones.