📋 Sopa De Lentejas (Mexican Lentil Soup)
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.
Servings 6 servings
- 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.
On the same pot, 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.
- Avocado or grape seed oil may need to be added to pan when sautéing vegetables if pot is dry.
- For a vegetarian option, just skip the bacon, and replace the chicken stock & bullion with vegetable version ones.
- This soup can be made ahead by 3 days and kept covered and refrigerated. If making ahead, the lentils may soak up more liquid. When rewarming, add more stock or water to desired consistency.
Serving: 1cup | Calories: 134kcal | Carbohydrates: 19g | Protein: 7g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 6mg | Sodium: 988mg | Fiber: 7g | Sugar: 3g