Mexican Lentil Soup (Jalisco Style Sopa de Lentejas con Beef)
Español When my friend Angélica from Ajijic, Jalisco came over with a big pot of just-made sopa de lentejas, I honestly wasn’t expecting what I tasted. This was nothing like the traditional lentil soup my abuelita used to make—and that’s when it hit me: Mexico is huge, and every region has its own way of cooking the same dish.
These Jalisco-style lentils quickly became my favorite version of Mexican lentil soup.
Unlike other lentil soup recipes, this one is made with beef and bones, which creates a deep, rich broth that’s full of flavor. The lentils simmer in that beef broth along with onion, carrot, tomato, garlic, bay leaves, and cilantro. The result is a hearty, comforting, authentic Mexican lentil soup that feels like a warm hug in a bowl.
And the best part? This is an easy lentil soup recipe, perfect for feeding a big family—or for freezing and enjoying later. You could also try my Abuelita Mexican Sopa de Lentejas if you like the flavor of bacon!
Ingredients
- 1 tablespoon cooking oil
- 1 package lentils (16 oz)
- 2 pounds pot chuck beef
- 3–6 beef bones (huesos – ask for espinazo at the Mexican butcher; bones add incredible flavor and body to the soup)
- 4 carrots, peeled and diced
- 1 onion
- 4 garlic cloves
- 1 bunch cilantro
- 4 bay leaves
- 1 tablespoon black pepper
- 1 tablespoon salt (or to taste)
- 1 cup chopped tomato
How to Make Jalisco-Style Lentil Soup
- Cook the beef and broth
Place the beef and bones in a large pot (or Instant Pot). Add salt, bay leaves, half an onion, and 2 garlic cloves. Cover with water, filling about ¾ of the pot.
Cook for about 1 hour, or until the beef is tender.
(I often use the Instant Pot to speed this part up.)
- Prepare the beef
Once cooked, remove the beef and bones. Discard the bones and shred or chop the beef into small pieces so every spoonful of lentil soup has a little beef in it.
- Sauté the vegetables
Chop the remaining onion, tomato, and 2 garlic cloves.
Heat the oil in a pan, add the carrots, and sauté for 1 minute. Lower the heat, cover, and cook for about 4 minutes, stirring occasionally.
Add the onion, tomato, and garlic, and sauté until fragrant.
- Cook the lentils
Add the lentils directly to the beef broth and cook for about 15 minutes, until they are almost tender.
- Finish the soup
Add the sautéed vegetables, chopped beef, and cilantro (whole branches). Let everything simmer together for another 10 minutes so the flavors come together. - Final touch
Remove and discard the cilantro branches—they’re just there to flavor the soup.
Jalisco-Style Mexican Lentil Soup (Sopa de Lentejas con Beef)
Equipment
- 1 Pot
- 1 pan
Ingredients
- 1 tbsp cooking oil
- 1 package lentils
- 2 pounds pot chuck beef
- 3-6 beef bones
- 4 carrtos
- 1 onion
- 4 garlic cloves
- 1 bunch cilantro
- 4 bay leaves
- 1 tbsp black pepper
- 1 tbsp salt
- 1 cup choppet tomato
Instructions
- Cook the beef and brothPlace the beef and bones in a large pot (or Instant Pot). Add salt, bay leaves, half an onion, and 2 garlic cloves. Cover with water, filling about ¾ of the pot.Cook for about 1 hour, or until the beef is tender.(I often use the Instant Pot to speed this part up.)
- Prepare the beefOnce cooked, remove the beef and bones. Discard the bones and shred or chop the beef into small pieces so every spoonful of lentil soup has a little beef in it.
- Sauté the vegetablesChop the remaining onion, tomato, and 2 garlic cloves.Heat the oil in a pan, add the carrots, and sauté for 1 minute. Lower the heat, cover, and cook for about 4 minutes, stirring occasionally.Add the onion, tomato, and garlic, and sauté until fragrant.
- Cook the lentils Add the lentils directly to the beef broth and cook for about 15 minutes, until they are almost tender.
- Finish the soupAdd the sautéed vegetables, chopped beef, and cilantro (whole branches). Let everything simmer together for another 10 minutes so the flavors come together.
- Final touchRemove and discard the cilantro branches—they’re just there to flavor the soup.
How to Serve & Store
Serve this Mexican lentil soup hot, with warm tortillas or crusty bread. This recipe makes a big pot—about 16 servings.
At my house, we eat half over the next couple of days, and I freeze the rest for the following week. It reheats beautifully, and honestly, it tastes even better the next day. Everyone at home loves it—and now, this is my favorite way to cook lentils.
What makes Mexican lentil soup different?
Mexican lentil soup, or sopa de lentejas, is usually made with vegetables like onion, tomato, carrot, and garlic. In Jalisco, lentils are often cooked in a beef broth made with bones, which gives the soup a deeper, richer flavor than other versions.
Mexican lentil soup, or sopa de lentejas, is usually made with vegetables like onion, tomato, carrot, and garlic. In Jalisco, lentils are often cooked in a beef broth made with bones, which gives the soup a deeper, richer flavor than other versions.
Can I make lentil soup with beef?
Yes! This Mexican lentil soup with beef is traditional in many regions. The beef and bones create a flavorful broth that turns simple lentils into a hearty, satisfying meal.
Can I make this lentil soup in the Instant Pot?
Absolutely. I usually cook the beef and bones in the Instant Pot to save time, then finish the lentil soup on the stove so I can control the texture of the lentils and vegetables.
