Name: Sopa de Lentejas
Total time: 1 hour
Yield: 6 servings
Ingredients: 2 Tbsp. olive oil; ½ cup finely chopped white onion; 1 large clove garlic, minced; 1½ cups finely chopped celery (2 large ribs); ⅔ cup diced carrot; ½ pound dried lentils (about 1¼ cups), well washed and drained; 6 cups chicken broth; 2 sprigs fresh parsley, finely chopped; Salt and pepper, to taste; Lime wedges, to serve

A bowl of sopa de lentejas topped with serrano chiles and onion slices.

Photo by Joseph De Leo, Food Styling by Judy Haubert

Lentil soup has many variations throughout Mexico, and depending on the region of the country, you can find it made with ingredients such as chorizo, pork, and bacon. I like to add diced carrots to my sopa de lentejas, but many cooks add fried plantains and sliced hard-boiled eggs. You can also find this soup prepared with a simple tomato base or with an adobo-type-sauce base that includes tomatoes, garlic, onion, and ancho peppers.

This recipe was excerpted from 'The Mexican Home Kitchen' by Mely Martinez. Buy the full book on Amazon. Click through for more classic Mexican soups →

Cook's note:

Homemade chicken broth is the best option for making this soup, but you can substitute it with 6 cups water and 2 chicken bouillon cubes.

Recipe information

Total Time
1 hour
Yield
6 servings

Ingredients

2 Tbsp. olive oil

½ cup finely chopped white onion

1 large clove garlic, minced

1½ cups finely chopped celery (2 large ribs)

⅔ cup diced carrot

½ pound dried lentils (about 1¼ cups), well washed and drained

6 cups chicken broth

2 sprigs fresh parsley, finely chopped

Salt and pepper, to taste

Lime wedges, to serve

Preparation

Step 1
Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic, and cook for 5 minutes.Heat the olive oil in a large saucepan over medium heat. Add the onion and garlic, and cook for 5 minutes.
Step 2
Reduce the heat to low, add the celery and carrots, and cook for 10 minutes. Stir in the drained lentils, chicken broth, and parsley. Increase the heat to medium-high and bring to a boil.
Step 3
Reduce the heat to a simmer and cook for 25 to 30 minutes (cooking time may vary depending on the type of lentils and how old they are). Season the soup with the salt and pepper.
Step 4
Serve the soup in medium bowls, adding a few drops of lime juice from the lime wedges.