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Sopa de Lentejas

Servings 5 bowls
Prep Time 15 mins
Cook Time 35 mins


  • 2 cups green lentils
  • 1 shallot finely chopped
  • 1 tomato chopped
  • 2 garlic cloves peeled and minced
  • 1 red bell pepper finely diced
  • 3 carrots peeled and diced
  • some coriander leaves fresh
  • 3 tbsp rapeseed oil
  • 1 tbsp salt
  • 1 L water
  • 500 ml vegetable stock

To garnish

  • 1/2 cup feta crumbled
  • 1/2 cup sour cream


  • Heat the oil to medium heat in a cast iron casserole. Then add the onion and fry for 3 minutes, then add the garlic and tomato and fry for further 5 minutes.
  • After add the diced carrots and red bell pepper. This is the sofrito, the base of the soup.
  • Rinse the lentils and add them to the sofrito, together with the coriander bouquet, salt, water and vegetable stock.
  • Bring it to a boil and lower the heat. Cook for 35 minutes or until the lentils are tender. Add boiling water if it needs it and check if it is properly seasoned.
  • Serve it in a bowl and garnish it with feta cheese and a dollop of sour cream. Enjoy!
Course: Soup
Cuisine: Mexican
Keyword: mexican food, soup, winter food, lentil soup, vegetarian