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Close-up of a steaming bowl of Mexican lentil soup (lentejas) topped with chorizo slices and fresh cilantro, served with crusty bread on a rustic table setting.
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5 from 6 votes

Lentejas Mexican Lentil Soup Recipe

Experience the magic of Lentejas Mexican Lentil Soup, a heartwarming and flavorful dish crafted with Mexican chorizo, wholesome lentils, and fresh vegetables. This traditional recipe brings together the essence of Mexican cuisine with bold spices and nutritious ingredients, perfect for a cozy family dinner or easy meal prep. With every spoonful, you’ll enjoy a blend of smoky, savory, and satisfying flavors that celebrate the richness of Mexican culinary heritage. 🥣✨
Prep Time10 minutes
Active Time1 hour
Total Time1 hour 10 minutes
Course: Main Course
Cuisine: Mexican
Keyword: Authentic Mexican food, Lentejas recipe, lentil soup with chorizo, Mexican Cuisine, mexican food, Mexican lentil soup
Yield: 6 servings
Calories: 294kcal
Author: Isabel Thompson

Equipment

  • Large pot
  • Blender
  • Wooden spoon
  • Ladle

Materials

  • 6 oz. Mexican Chorizo or substitute with diced bacon
  • 2 cups brown lentils rinsed and drained
  • 3-4 ripe tomatoes chopped
  • 1 large onion finely chopped
  • 3 medium carrots peeled and diced
  • 3 garlic cloves minced
  • 5 ½ cups chicken broth or vegetable broth for a vegetarian option
  • ½ teaspoon dried thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • 1 ½ cups water adjust as needed

Instructions

  • Prepare the Tomato-Garlic Sauce
  • Add the chopped tomatoes and garlic into a blender.
  • Pour in 1 cup of broth and blend until smooth. Set the sauce aside for later.
  • Cook the Chorizo
  • Heat a large pot over medium heat.
  • Add the Mexican chorizo and cook for about 8 minutes, stirring occasionally, until browned and the fat has rendered.
  • Remove excess fat, leaving about 1 tablespoon in the pot.
  • Sauté the Vegetables
  • Add the diced carrots and onion to the pot.
  • Cook for about 5 minutes, stirring occasionally, until softened and fragrant.
  • Build the Soup
  • Stir in the prepared tomato-garlic sauce and let it cook for 8 minutes to enhance the flavor.
  • Add the rinsed lentils, remaining broth, and water. Stir well to combine.
  • Add Spices and Simmer
  • Toss in the thyme and bay leaf.
  • Bring the mixture to a boil, then reduce the heat to a simmer. Cover and cook for about 40 minutes, or until the lentils are tender. Stir occasionally to prevent sticking.
  • Season and Serve
  • Season the soup with salt and pepper to taste.
  • Add more water if you prefer a thinner consistency.
  • Serve hot with crusty bread or a fresh salad for a complete meal.

Video

Notes

  • 🥔 Add Variety: Enhance the soup by adding diced potatoes or celery for extra texture and richness.
  • 🌱 Vegetarian Option: Replace chorizo with smoked paprika or chipotle powder for a similar smoky flavor.
  • 🥣 Meal Prep Friendly: This soup stores well in the fridge for up to 4 days and freezes beautifully for up to 3 months.
  • 🍋 Brighten the Flavor: A splash of lemon juice or vinegar at the end adds a refreshing tang.

Pro Tips & Suggestions

  1. Smoky Depth: For an extra smoky kick, add a pinch of smoked paprika or a diced chipotle pepper in adobo.
  2. Blending Trick: Purée a small portion of the soup and mix it back in for a creamier texture.
  3. Toppings: Garnish with fresh cilantro, a dollop of sour cream, or crumbled queso fresco for added flavor.
Enjoy this delightful Lentejas Mexican Lentil Soup, perfect for any occasion. Whether you’re making it for family or friends, it’s sure to be a hit. ❤️