On the days when you want something warm and uncomplicated, this sopa de lentejas is a lovely pot to have simmering on the stove. Brown lentils become tender in a tomato and garlic broth, while carrots add sweetness to every spoonful. I like to set lime and warm tortillas on the table so everyone can finish their bowl just the way they like it.
What you need
Brown or green lentils hold their shape in the broth; rinse them and pick out any little stones. Ripe tomatoes, onion and garlic make a savory base, while carrot and a touch of cumin round out the flavor. Vegetable broth keeps this version meatless; chicken broth is delicious too.
How to make sopa de lentejas
Blend tomatoes, half the onion and garlic with a little broth. Soften the remaining onion and carrot in oil, then simmer the tomato mixture until it deepens in color. Add rinsed lentils, broth, cumin and a bay leaf. Let everything bubble gently until the lentils are tender, adding more broth if you like a looser soup. Finish with lime and cilantro.
Make it your own
For a little heat, simmer a chopped jalapeño with the carrot. A spoonful of diced avocado makes each bowl extra silky. Serve with homemade flour tortillas or alongside Mexican red rice.
Frequently asked questions
Do lentils need soaking?
No. Brown and green lentils can go straight into the pot after rinsing. Their age affects how quickly they soften, so start checking after about 30 minutes and cook longer if needed.
Can I make it ahead?
Yes. The lentils absorb broth as they sit, so loosen the soup with a little water or broth when reheating. Refrigerate promptly in a covered container for up to 3–4 days, or freeze for up to 3 months.
Sopa de Lentejas
Ingredients
- 1 cup dried brown lentils rinsed
- 3 medium Roma tomatoes quartered
- 1 medium white onion divided
- 3 cloves garlic peeled
- 6 cups low-sodium vegetable broth divided
- 1 tablespoon olive oil
- 2 medium carrots diced
- ½ teaspoon ground cumin
- 1 bay leaf
- 1 teaspoon kosher salt or to taste
- ¼ teaspoon black pepper
- 2 tablespoons chopped fresh cilantro
- Lime wedges for serving
Instructions
- Blend the tomatoes, half the onion, garlic, and 1 cup broth until smooth. Finely dice the remaining onion.
- Heat the oil in a soup pot over medium heat. Cook diced onion and carrots for 5 minutes, stirring, until beginning to soften.
- Add the tomato mixture and cook for 5 minutes, stirring occasionally. Add lentils, remaining 5 cups broth, cumin, bay leaf, salt, and pepper.
- Bring to a boil, then reduce to a gentle simmer. Partially cover and cook 30 to 40 minutes until the lentils are tender, adding broth or water if needed. Discard the bay leaf.
- Taste and adjust seasoning. Stir in cilantro and serve with lime wedges.
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