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Mexican Lentil Soup

Mexican Lentil Soup (Sopa de Lentejas)

by Gemma Aguayo-Murphy
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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Soup
Cuisine Mexican
Servings 6
Calories 255 kcal

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

Serving: 325gCalories: 255kcalCarbohydrates: 25gProtein: 11gFat: 13gSaturated Fat: 7gCholesterol: 32mgSodium: 720mgPotassium: 650mgFiber: 6gSugar: 5gVitamin A: 850IUVitamin C: 25mgCalcium: 60mgIron: 3.5mg
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