Mexican Lentil Soup (Sopa De Lentejas)

A bowl of soup and two glasses with sangria

5 from 2 reviews

 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.



  1. 3 bacon strips (Optional. Use 1 tablespoon of avocado or grape seed oil instead)
  2. 1/2 small onion, diced in small squares
  3. 2 medium carrots, diced in small squares
  4. 1 celery stick, diced in small squares
  5. 1 garlic clove, minced
  6. 5 cups vegetable or chicken stock, heated up
  7. 1 medium tomatoe, diced in small squares
  8. 1 cup dry lentils, rinsed and dried
  9. 1 chicken bullion cube
  10. 1/2 teaspoon fresh ground pepper
  11. 1/2 teaspoon kosher salt
  12. 1/4 cup cilantro, chopped


  1. In a medium pot, cook bacon in until crispy. Transfer bacon to a paper towel lined plate, leaving fat in pan.
  2. 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.
  3. Add the broth, tomatoes, lentils, bullion cube, salt and pepper.
  4. 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.
  5. Garnish with crumbled bacon. For extra flavor add a few dashes of hot sauce and even a little squeezed fresh lime juice.



Keywords: Sopa de lentejas, easy soups, healthy soups, recipe for mexican lentil soup