Mexican Lentil Soup (Lentejas) - Easy & Flavorful Recipe
Lentejas, or Mexican Lentil Soup, is a comforting and nutrient-packed dish made with lentils, carrots, potatoes, and a blend of Mexican spices. This easy and affordable recipe is perfect for weeknight dinners and is naturally vegetarian. Packed with vibrant flavors, it's a meal the whole family will love!
Ingredients
- 1 cup of dry lentils brown or green for the best texture
- 2 Roma tomatoes halved
- 1/2 medium onion white or yellow
- 1 jalapeño pepper optional for a bit of heat
- 2 cloves of garlic
- 3 medium carrots diced
- 1 large russet potato cut into small cubes
- 5 cups of broth vegetable or chicken
- 12 sprigs of cilantro optional for garnish
- Seasonings: Kosher salt black pepper, and a pinch of Mexican oregano
- 1 tablespoon of olive oil
Instructions
- Sauté the Veggies: Heat olive oil in a large pot or Dutch oven over medium-high heat. Add diced carrots and cook for about 3 minutes, stirring occasionally.
- Blend the Tomato Base: While the carrots are cooking, blend the tomatoes, onion, jalapeño, garlic, salt, black pepper, and oregano in a blender until smooth.
- Combine Ingredients: Pour the blended mixture into the pot. Add the broth, chicken bouillon (optional), lentils, potatoes, and cilantro. Stir everything together and bring to a boil.
- Simmer to Perfection: Reduce the heat to low, cover the pot, and let it simmer for 30 minutes or until the lentils and potatoes are tender.
- Final Touches: Remove the cilantro sprigs before serving. Ladle the soup into bowls and garnish with fresh cilantro, a squeeze of lime, or even a sprinkle of queso fresco.
Notes
- Lentils: Use brown or green lentils for better texture; red lentils may become too mushy.
- Customize: Add cooked bacon, bell peppers, or a squeeze of lime for extra flavor.
- Storage: Keep in an airtight container in the refrigerator for up to 5 days.