Popular Mexican soup Sopa De Lentejas is tasty, nutritious, and ready in 30 minutes or less. It tastes really good! A hearty cup of warm lentil soup is always a good choice.
Sopa de Lentejas
Despite its simplicity, this lentil soup has amazing tastes and is quite simple to make. As soon as you taste it, you’ll put it in your regular rotation of recipes! In addition to the lentils, it is full of healthy veggies and flavorful herbs.
Although it takes less than 30 minutes to prepare, the flavor is reminiscent of a daylong simmering Mexican soup! We love this recipe so much since it is comprised entirely of fundamental items.
Why you’ll love it
- This comforting lentejas soup is filling but healthy. This soup is a huge winner since it’s flavorful and filling!
- Not only does lentil soup taste delicious, but it also has excellent nutritional value. Tightly packed with fiber, protein, and vital vitamins, it’s a healthy option for anybody looking for a satisfying and nourishing dinner.
- Prepare a large quantity for your meals. It is simple to freeze for later consumption.
Ingredients
I stick to the essentials when it comes to the ingredients for my Lentejas soup. It doesn’t take much to create delicious tastes!
For texture, use carrots
For sweetness, tomatoes
Onions and celery for depth. Diced potatoes can also be added for more volume.
It’s imperative to add fresh cilantro that wilts into the boiling mixture during cooking!
Good vegetable or chicken broth should always be made from scratch, but if that isn’t possible, always get the boxed variety. The canned goods are just not good enough!
Bouillon: You can use chicken bouillon or Vegetarian No Chicken Base (better than bullion for a vegetarian option).
- Note: The one ingredients we’re not adding here is bacon to keep it healthy. The original recipe calls for garnishing with crispy bacon but it’s not necessary, in my opinion
How to make Sopa De Lentejas soup
1.As seen in the above image, begin by slicing the vegetables into small cubes and assembling the components.
2.A medium saucepan should be heated to medium-high heat. Stir the tsp. of oil.
3. Add the chopped onion, carrots, celery, and garlic to the heated oil. For approximately three minutes, or until the veggies turn tender, sauté them.
4. Add the tomatoes and lentils.
5. After that, add the oregano, salt, pepper, bullion, and broth.
6. Add the cilantro, and cover the saucepan with a lid as it begins to boil. Heat through to a simmer
7. Cook for approximately 18 minutes, stirring now and again, or until the lentils are tender. Taste and adjust with extra salt and pepper if needed.
Serving Ideas
Warm up the food. Add a few dashes of spicy sauce and a tiny bit of freshly squeezed lime juice for flavor.
Chef’s Advice and Remarks
- Prepare Ahead: This soup keeps well covered and chilled for up to three days after it is prepared. If preparing ahead of time, the lentils could absorb extra liquid. To acquire the right consistency when warming, add extra water or vegetable stock.
- Storage: Keep in an airtight jar in the refrigerator for three to four days.
- Cold Storage Friendly? Sure, please! This lentil soup is very easy to freeze. After the soup cools fully, move it to a freezer container with a cover to extend its shelf life.
- Reheating: If frozen, defrost over night in the refrigerator and reheat on a low heat on the stove. When warming, you might need to add extra water or broth, depending on how thick the dal gets.
FAQ
What does Lentejas begin to be?
Basic materials such as carrots, celery, onions, tomatoes, garlic, and broth produce lenguas. They may be served with lime juice and spicy sauce after being gently cooked until soft. In Mexico, this is a common technique to prepare lentils.
Which lentils work best in soup?
Red or green lentils work well in soups. Both varieties cook rapidly due to their tiny size. They cook quickly, so there’s no need to soak them before cooking.
How much time is needed to cook lentils?
Cook over medium-low heat for about 18 minutes, or until tender. Now is the ideal time to prepare them without undercooking or overcooking them.
lentejas soup
Ingredients
- 1 tablespoon avocado or grapeseed oil
- ½ small white or yellow onion diced in small squares
- 2 medium carrots diced in small squares
- 1 celery stick diced in small squares
- 1 garlic clove minced
- 5 cups chicken or vegetable broth warm
- 1 medium tomato diced in small squares
- 1 cup dry lentils rinsed and dried
- 1 cube chicken bouillon or ½ teaspoon Vegetarian No Chicken Base better than bullion
- ½ teaspoon kosher salt
- ¼ teaspoon oregano
- ½ teaspoon fresh ground pepper
- ¼ cup cilantro chopped
Instructions
- A medium saucepan should be heated to medium-high heat. Incorporate the tsp of oil.
- One tablespoon of grapeseed or avocado oil
- Add the onion, carrots, celery, and garlic when the oil is heated. For approximately three minutes, or until the veggies turn tender, sauté them.
- One celery stick, one clove of garlic, two medium carrots, and one tiny white or yellow onion
- Stir in the oregano, salt, pepper, lentils, tomato, and broth.
- One medium tomato, one cup dry lentils, one cube chicken bouillon or ½ teaspoon Vegetarian No Chicken Base (better than bullion), one cup dry lentils, five cups chicken or veggie broth, one kosher salt, one teaspoon fresh ground pepper, and one oregano
- Add the cilantro as it begins to boil, and periodically cover the saucepan with a lid. Heat through to a simmer.
- 1/4 cup of cilantro
- Cook for approximately 18 minutes, stirring now and again, or until the lentils are tender. Taste and adjust with extra salt and pepper if needed.
- Warm up the food. Add a few dashes of spicy sauce and a tiny bit of freshly squeezed lime juice for flavor.
