Tender lentils, crispy bacon, and fresh jalapeño come together in this comforting Mexican Lentil Soup. It's simple, affordable, and nutritious with easy step-by-step directions for both the stovetop and the Instant Pot.
I grew up eating my mom's sopa de lentejas with simple ingredients but amazing flavor. Her version always included jalapeño, crispy bacon and fresh cilantro. When I got married, it became one of the first recipes she taught me, right alongside her Caldo de Albóndigas and Frijoles Charros, and now it's one I make regularly for my own family.
This recipe stays true to my mom's original. It is easy to make, affordable, and full of protein-rich lentils that my kids happily eat (with a few jalapeño adjustments). Whether you grew up with Mexican lentils or are making them for the first time, this version brings together traditional flavors with easy weeknight steps.
For more easy soup recipes, check out White Chicken Chili with Hominy or Caldillo de Carne Molida.
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About This Recipe
Lentil soup (sopa de lentejas) is a staple in many Mexican households because it's budget-friendly, filling, and incredibly versatile. Every family prepares it a little differently, but most versions include brown lentils, aromatics, and a chile for gentle heat.
I am particularly fond of my mom's version (the one this recipe is based on) because the bacon adds such amazing flavor and the jalapeño adds the perfect spice.
This post includes both stovetop and Instant Pot directions so you can make it however fits your routine.
Why You'll Love This Recipe
- Nutritious: Lentils are naturally high in plant-based protein, fiber, iron, and B vitamins, great for kids and adults.
- Budget-friendly: A small amount of lentils makes a big batch of soup.
- Quick-cooking: Lentils cook faster than beans, making this a weeknight-friendly comfort meal.
- Instant Pot or stovetop: Two methods to fit your cooking style.
- Classic Mexican flavor: Jalapeño, onion, garlic, tomato, and cilantro infuse the broth with familiar warmth.
Ingredients & Substitutions
This sopa de lentejas uses simple, everyday ingredients that show up in many Mexican recipes, especially in soups and stews.
- Brown Lentils - The classic choice for Mexican lentil soup. They cook quickly, hold their shape, and add an earthy base that pairs well with chiles and aromatics.
- Bacon - A common addition in many family versions of sopa de lentejas. The rendered fat adds depth and smokiness, and frying the vegetables in it creates the signature flavor I grew up with.
- Jalapeño - A staple in my kitchen and one of the most common fresh chiles used in Mexican cooking. It adds gentle heat and aroma.
- Onion, Garlic, and Tomato - This trio forms the flavor base for countless Mexican soups, adding so much flavor when sautéed.
- Chicken Broth - Adds more flavor than water alone. For extra nutrients and protein, you can use chicken bone broth.
- Cilantro - Stirred in at the end for a bright, fresh finish.
See recipe card for a full list of the ingredients and quantities.
How to Make Sopa de Lentejas
- Prep the Lentils: Sort through the lentils and remove any small rocks or debris. Rinse thoroughly in a fine-mesh strainer until the water runs clear.
Instant Pot Directions
- Cook the Lentils: Add the rinsed lentils, 2 cups of water, and 3 cups of chicken broth to the Instant Pot. Seal the lid and cook on High Pressure for 12 minutes (15 minutes for softer lentils). Allow a 10-minute natural release, then release any remaining pressure.
- Fry the Bacon: While the lentils cook, dice the bacon into small pieces.
In a deep pot or Dutch oven, fry the bacon over medium heat until crisp. - Sauté the Vegetables: Add the jalapeño, onion, and garlic to the pot with the bacon.
Sauté for 3-5 minutes until the vegetables are softened and fragrant.
Stir in the diced tomato and cook for another minute.
- Combine: Pour the cooked lentils (with any remaining liquid) into the pot with the vegetables.
If the soup is too thick, add ½ to 1 cup of hot water to reach your preferred consistency.
- Simmer: Pour the cooked lentils (with any remaining liquid) into the pot with the vegetables.
If the soup is too thick, add ½ to 1 cup of hot water to reach your preferred consistency.
Stovetop Directions
- Cook the Lentils on Stovetop: Place the rinsed lentils, 2 cups of water, and 3 cups of chicken broth in a medium pot. Bring to a boil, then reduce to a gentle simmer.
Cover and cook for 20-35 minutes, checking every 5 minutes after the 20-minute mark. The lentils should be soft and tender, but not falling apart. - Finish the Soup: Follow the same steps for frying the bacon, sautéing the vegetables, and combining everything as listed in the Instant Pot instructions.
How to Serve Lentil Soup
My top recommendation is to serve this soup the way my mom always did, with a side of Spicy Sardine Empanadas. The combination is simple but incredibly flavorful, and it brings back so many memories from my childhood kitchen.
Here are a few other ideas:
- With warm tortillas, quesadillas, or fresh bolillos
- Served as a side with dishes like Sopes de Picadillo or Chicken Enchiladas Suizas
- With a fresh side salad to balance the warmth of the soup
Storing and Reheating
Store in an air-tight container in the refrigerator for up to 5 days or in a freezer-safe container in the freezer for up to 4 months.
The lentils will absorb some of the liquid when stored. When reheating, simply add a splash of broth or water to bring it back to a soupy consistency.
To reheat, pour the soup in a small pot over medium heat and cook until warm, or microwave it in a microwaveable safe bowl for 1-2 minutes.
Variations
- Kid-Friendly Version: Omit the jalapeño while cooking. Ladle out the kids' servings, then stir the diced jalapeño into the pot and simmer a couple of minutes for a mild heat.
- Spice Variations: For mild heat, use one jalapeño and remove the seeds and veins. For extra heat, add a second jalapeño or swap in a serrano.
- Vegetarian Option: Skip the bacon and cook the lentils in vegetable broth. You can also sauté the vegetables in a little olive oil.
I hope you enjoy! If you try this recipe, please leave me a comment with a star rating below. Also, be sure to follow me on Instagram, Facebook or Pinterest to stay in touch, and don't forget to subscribe to my newsletter.
More Authentic Mexican Recipes
Recipe
Mexican Lentil Soup (Sopa de Lentejas)
Equipment
- Instant Pot or Small Dutch Oven
- cutting board
- Knife
- Wooden Spoon
- Mesh strainer
Ingredients
- 1 ½ cups dried, brown lentils
- 2 cups water
- 3 cups chicken broth or chicken bone broth
- 5 strips of bacon
- 1 diced jalapeño
- 2 minced garlic cloves
- ¼ diced white onion
- 1 diced Roma tomato
- 2 tablespoon chopped cilantro
- 1 teaspoon salt (plus more to taste)
- 1 pinch black pepper
Instructions
Instant Pot Directions
- Sort through the lentils. Pick out any debris or pebbles. Then, place the lentils in a strainer or colander and rinse thoroughly under running water.
- Add lentils to the Instant Pot with 2 cups of water and the chicken broth. Place the lid on the Instant Pot and move the valve to seal.
- Pressure cook on high for 12 minutes (if your prefer softer lentils cook them for 15 minutes). Then allow the pressure to naturally release for 10 minutes. Move the pressure release valve from the sealing position to the venting position to release any remaining pressure.
- While the lentils cook, dice the bacon into small pieces. If your bacon is extra fatty, remove some of the excess fat. In a deep pot or Dutch oven, fry the bacon pieces on medium heat until crispy.
- Once the bacon is crispy, add the diced jalapeño, diced white onion, and minced garlic cloves. Sauté for 3-5 minutes until the onion and jalapeño are tender and fragrant.
- Add 1 diced tomato and sauté for another minute.
- Add the cooked lentils with any remaining liquid. If needed, add ½ cup to 1 cup of hot water to reach your desired "soupy" consistency.
- Season with salt, black pepper, and chopped cilantro.
- Let the soup boil for 5 minutes then taste for seasoning. I usually add about another ½ teaspoon of salt.
- Ladle into a bowl and serve with Spicy Sardine Empanadas, bread, quesadillas or warm tortillas.
Stovetop Directions
- Sort the lentils by picking out any debris or pebbles. Then, place the lentils in a strainer or colander and rinse thoroughly under running water.
- Add the lentils, 2 cups of water and 3 cups of chicken broth to a medium pot. Bring the liquid to a rapid boil over medium-high heat, then reduce the heat to a gentle simmer.
- Cover and simmer for 20-35 minutes until the lentils are soft and tender, but not falling apart. To ensure this, check on them at 20 minutes and if they are not done, check on them every 5 minutes until they are at the right consistency.
- From here, follow the same directions from frying the bacon, to sautéing the vegetables and assembling the soup listed under the Instant Pot steps.
Notes
- Kid-Friiendly Version: Omit the jalapeño while cooking. Ladle out the kids' servings, then stir the diced jalapeño into the pot and simmer a couple of minutes for a mild heat.
- Spicier Version: Add an extra jalapeño, or better yet add a serrano pepper as they pack much more heat.
- Vegetarian Version: Omit the bacon and replace the chicken broth with vegetable broth.
Nutrition
Originally published July 10, 2019. Updated post October 2022 and November 2025.
surender
This Mexican Lentil Soupis a comforting classic—full of flavor and perfect for any day!
Gemma
Thank you! Such a classic and a favorite. So happy you liked it.
Noel
Thank you for the recipe! I love lentils, and this was easy and delicious. I kept going back for a last bite. Next time I'll sub in a serrano pepper for the jalapeño to boost the spice factor and double up on the tomato.
Gemma
Hi Noel, I am so glad you enjoyed it. Serrano definitely would be so good to make it spicy, I like it when it comes out spicier. Thank you!
Kara
These lentils are a go-to recipe now. My whole family, including my 1-year old, love these, even with the jalapeno. Such a great flavor combo! Thanks for another great recipe!
Gemma
Thank you! I love that your whole family likes it!!
Pam S
I made these jalapeño lentils for my evening meal. So very good. I will definitely make this recipe again. Thank you.
everydaylatina
That’s wonderful Pam! I’m so glad you enjoyed them. Thank you for the comment.
Liz
Made this today along with your avocado tomatillo salsa!! Both so flavorful and delicious! Thanks for the wonderful recipes.
everydaylatina
Hi Liz, I am so happy to hear that. Thank you so much for your comment and I am so glad you liked them.
Emily Clark
Great recipe! So easy to follow and simple enough ingredients. We made it the other night and it was DE-LISH!! I added the jalapenos at the end after dishing out some for my girls. The bacon adds a richness to it which makes it tempting to go back for more and more. Thanks for adding a weeknight dish to our menu!!
everydaylatina
Emily, I am so glad you gave it a try and liked it. I always leave the jalapeños out for our kids too. Thank you for making it and for the great comment.
Christopher
This looks amazing! I can't wait to make it. I've had Italian and Indian style lentil soups before but never this.
everydaylatina
Thank you so much! I grew up on this stuff and it is still a favorite.
Raina
This looks amazing! I have never had it before and even though I'm not big on jalapenos... it is not on my list of Instant Pot recipes.
everydaylatina
You can also make it without the jalapeños. That's how I prepare it for my kids and it is still so good because the bacon gives the lentils such great flavor.
Rach
This sounds so good! I love lentil soup but I've never added jalapeno peppers which is funny because I LOVE spicy food! Will be trying this.
everydaylatina
I love it with the spicy kick, so good!
Mama Writes Reviews
Ooohhhh this looks really yummy. Who doesn't love bacon!?
everydaylatina
Thank you. Bacon definitely makes things better!
Meredith
This sounds incredible! I've been obsessed with lentils lately and I'm excited to try them with some spice. Thanks so much for sharing, I'll be keeping this one for the fall!
everydaylatina
Thank you. That's great, hope you give them a try!