Mexican Vegan Lentil Soup (Sopa de Lentejas)
It seems that people either love or hate lentils. I love lentils, and this is my favorite lentil soup ever!! The lentils are simmered with serrano chile, onion, tomato, garlic, and cilantro until tender. It is a spicy and incredibly satisfying vegan lentil soup.
In Mexico, you can find it being made during the cold winter months, and it is especially popular as a Mexican Lent dish. Depending on the region of Mexico that you’re in, they are prepared a little bit differently. In Oaxaca, they serve their lentil soup with pineapple and plantains!! In other states, the lentils are cooked in a tomato-based broth. The vegetables vary according to the region, but you can find variations of this easy lentil soup with carrots, potatoes, celery, and spring onion.
Why You’ll Love This Recipe
Hearty, tasty and super filling, this lentil soup is a meal itself. Traditionally, this sopa de lentejas includes bacon, but to make it vegan I have omitted it. However, if you like vegan bacon you can crumble it and add it to the soup.
Ingredients
Brown or green lentils: You can use either brown or green dried lentils to make this lentil soup.
Bay leaf: Bay leaves are great at adding flavor to soups. They can be found in the spice section of the grocery store.
Serrano chile: For a touch of spice, I added a serrano chile. Substitute with a jalapeno for a milder kick.
How to Make Lentil Soup Step By Step
Place 1 1/4 cups lentils, 1/2 an onion and a bay leaf in a pot.
Bring the pot to a simmer.
Saute 1/2 a white onion until soft.
Add 2 garlic cloves and cook until fragrant.
Add a Serrano chile to the pot.
Add 2 diced Roma tomatoes and cook until softened.
Remove the onion and bay leaf from the lentils and add the vegetable mixture to the pot.
And cilantro sprigs to the pot.
Season with salt and pepper to taste and simmer.
Instant Pot Lentil Soup
If you want to make this in the Instant Pot, start by sautéing the onion, garlic, tomato, and chile using the SAUTE button. Once the vegetables are tender, add the lentils, cilantro sprigs, and water or vegetable stock. Bring to a simmer. Turn off the instant pot, and place the cover on top. Adjust the setting to “Manual,” and cook for 18 minutes. Let it stand to release pressure naturally, at least 10 minutes. If you enjoy cooking with your instant pot, try these Instant Pot Poblano White Beans.
Tips and Tricks
- Make sure you sort through the lentils looking for pebbles, and dirt, then give them a good rinse.
- You can leave the chile serrano whole or you can mince it and add it the vegetable mixture (it is spicier this way). Or you can also omit it if you don’t want a spicy soup.
- If you aren’t a fan of cilantro use fresh parsley though you’ll get a different taste.
Serving
This lentil soup tastes great straight from the pot. Serve with crusty bread or tortillas on the side.
Storage
Leftover soup can be stored in an airtight container in the fridge for 3-4 days or the freezer for up to 3 months. Thaw frozen soup in the fridge overnight. Reheat over the stove or in the microwave.
FAQs
Yes, if you are using canned lentils, skip the first step. Make sure to rinse the canned lentils well.
This soup has a bit of a kick, if you want less spice reduce the amount of chile you add or leave it out altogether.
Mexican Vegan Lentil Soup
Ingredients
- ½ lb. (1 1/4 cups) Brown or green lentils, cleaned, rinsed
- 8 cups Water or vegetable stock
- ½ White onion
- 1 Bay leaf, dry
- ½ White onion, diced
- 2 Roma tomato, diced
- 2 Garlic cloves, minced
- 1 Chile serrano
- 4 springs Cilantro
Instructions
- Place your lentils in a medium sauce pot, add water, onion, and bay leaf. Bring to a low simmer and let cook for 20 minutes.
- While the lentils are cooking, make a small incision using a sharp knife on the tip of the serrano pepper (like an X). Set a large sauté pan to medium heat and add the diced onion. Let the onions cook until translucent and tender, about 4-5 minutes. If it begins to stick to the pan add a little bit of water.
- Add garlic and cook for 1 more minute. Add diced tomato and chile serrano (whole) and cook until the tomato has broken down, about 6 minutes.
- Remove the ½ onion and bay leaf from the lentils, and add the vegetable mixture, and cilantro sprigs to the pot. Simmer slowly for about 8 minutes.
- Remove the cilantro sprigs, and serrano pepper. Season with salt and pepper to taste.
- Cut the chile serrano into rounds and add it back to the pot to make the soup extra spicy. (optional)
Just curious, have you ever tried kale with this soup?
Yes kale or spinach would be great in this.
hi! thank you for this recipe. If you want to add pineapple and plantains, do you do that as a side or add the pineapple to the instant pot?
Add it all to the instant pot.
Looks great! Is there any replacement for the tomato? I can’t have them & they’re in so many recipes.
You could use roasted red bell pepper
I tried this recipe and it was absolutely delicious. I am a lentil lover too and this one hit the spot – so simple but so flavorful. Only thing I did different was use homemade veggie stock instead of water. Thank u for sharing this.
…nice and delicious.