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My abuelita Mexican Sopa de Lentejas │ Lentils Recipe

Español If you’re looking for a warm, hearty dish packed with flavor, this traditional Mexican sopa de lentejas (lentil soup) is a must-try.

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My mom absolutely loved lentil soup with bacon, but she had this unique twist—she’d add small pieces of banana on top! When I was a kid, I thought it was the craziest idea ever. Bananas on soup? Salty and sweet together? No way! I refused to even try it. But oh boy, was I missing out! Now, as an adult, I finally get it—it’s an incredible flavor combo that takes Mexican lentil soup to a whole new level.

P.S. My 6 and 9-year-olds won’t go near the bananas either. Maybe they’ll come around in their 40s like I did! LOL but the do love this Authentic Sopa de Tortilla: Made Just Like in Mexico

This delicious Mexican lentil soup has so different variations depending on the region of Mexico where it’s made, but this one is extra special—it’s my family’s own version of lentil soup! Most of my recipes come from my abuelita Conchis, who was born and raised in Mexico City. After she married my abuelito, they moved to Chihuahua, where my mom grew up. This blend of Central and Northern Mexican flavors makes this potaje de lentejas (lentil stew) a truly unique dish, combining traditions and family memories in every bowl.

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Why You’ll Love This Mexican Lentil Soup Recipe

This Mexican lentil soup is packed with nutrients, rich flavors, and a surprising touch of sweetness from bananas. Inspired by my Abuelita Conchis from Mexico City, it’s a recipe that’s been in our family for generations. I know adding bananas might sound unusual, but trust me, it’s a flavor combination that will surprise and delight you. Pair this soup with crusty bread or even flour tortillas, and you have a meal that’s both comforting and nutritious.

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Ingredients You’ll Need

This recipe uses simple, wholesome ingredients that you can easily find at your local grocery store:

  • 2 cups lentils (brown or green) green lentils are te most popular in Mexico
  • 2 cups chopped tomato
  • 1 cup chopped white onion
  • 1 chopped jalapeño
  • 2 garlic cloves
  • 1 bananas (optional, but highly recommended)
  • 5 slices of turkey bacon
  • 3 tablespoons chopped cilantro
  • 12 cups water
  • 1 ½ tablespoons salt
  • ¼ teaspoon pepper
  • 2 bay leaves
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How to Make This Traditional Mexican Lentil Soup

  • 1- Cook the Bacon
    Cut the turkey bacon into thin strips and fry it in a pan over medium heat until crispy. Remove and set aside, leaving the rendered fat in the pan.
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  • 2- Sauté the Vegetables
    In the same pan, sauté the garlic, onion, tomato, and jalapeño in the bacon fat until fragrant and softened.
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  • 3- Cook the Lentils
    In a large pot or Dutch oven, combine the lentils, water, bay leaf, ¼ onion, 1 garlic clove, and 1 tablespoon of salt. Bring to a boil, then reduce to medium heat and simmer for about 25-30 minutes is the cooking time, until the lentils are tender.Pro Tip: If you’re using an Instant Pot, skip the bay leaf and cook on high pressure for 8-10 minutes, followed by a natural release. However, be cautious—lentils can easily overcook in the Instant Pot!
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  • 4- Combine and Season
    Once the lentils are cooked, add the sautéed vegetables and cooked bacon to the pot. Stir to combine lentils and adjust the salt and black pepper to taste.
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  • Optional Banana Topping
    For an authentic touch, add chopped banana on top before serving. You can use raw banana for sweetness or lightly fry it in olive oil, or Mazola Corn Oil for a caramelized flavor.
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FAQs About Sopa de Lentejas

1. Can I make this soup vegan?
Absolutely! Replace the turkey bacon with vegan bacon or skip it entirely for a plant-based version. Use vegetable broth (vegetable stock) instead of water for added flavor.

2. What type of lentils should I use?
You can use brown, green, or even red lentils. Keep in mind that red lentils cook faster and may become mushy, which works well for a thicker stew.

3. Can I store leftovers?
Yes, store any leftovers in an airtight container in the fridge for up to 5 days or freeze for up to 3 months. Reheat on the stovetop with a splash of water or broth to thin it out.

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4. How do I add more flavor to the soup?
For richer flavor, add a pinch of smoked paprika, chipotle peppers, or even ground cumin during the sautéing step.

5. Is this soup popular in other regions?
Yes! Variations of lentejas are popular across Spanish-speaking countries. In Cuban lentil soup, they often include plantains and chorizo, while in Spain, there are many Spanish lentejas recipes, you’ll find hearty versions with potatoes and sausage.

This Mexican Sopa de Lentejas recipe is more than just a dish—it’s a bowl of tradition, love, and memories. Whether you’re making it for the first time or recreating it for your family, the hearty flavors and unique banana topping will make it your new favorite way to enjoy this ricas lentejas! 

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The Spanish word for Lentils Soup is Sopa de Lentejas.

Other Mexican Soups you will love

sopa de lentejas recipe

My abuelita Mexican Sopa de Lentejas │ Lentils Recipe

This Mexican lentil soup is packed with nutrients, rich flavors, and a surprising touch of sweetness from bananas. Inspired by my Abuelita Conchis from Mexico City, it’s a recipe that’s been in our family for generations.
5 from 1 vote
Prep Time 15 minutes
Cook Time 30 minutes
Course Soup
Cuisine Mexican
Servings 4
Calories 513 kcal

Ingredients
  

  • 2 cups lentils
  • 2 cups tomato chopped
  • 1 cup white onion chopped
  • 1 jalapeno chopped
  • 2 garlic cloves
  • 1 bananas optional
  • 5 slices bacon
  • 3 tbsp chopped cilantro
  • 12 cups water
  • 1 1/2 tbsp salt
  • 1/3 tsp pepper
  • 2 bay leaves

Instructions
 

  • Cook the Bacon
    Cut the turkey bacon into thin strips and fry it in a pan over medium heat until crispy. Remove and set aside, leaving the rendered fat in the pan.
  • Sauté the Vegetables
    In the same pan, sauté the garlic, onion, tomato, and jalapeño in the bacon fat until fragrant and softened.
  • Cook the Lentils
    In a large pot or Dutch oven, combine the lentils, water, bay leaf, ¼ onion, 1 garlic clove, and 1 tablespoon of salt. Bring to a boil, then reduce to medium heat and simmer for about 25-30 minutes is the cooking time, until the lentils are tender.Pro Tip: If you’re using an Instant Pot, skip the bay leaf and cook on high pressure for 8-10 minutes, followed by a natural release. However, be cautious—lentils can easily overcook in the Instant Pot!
  • Combine and Season
    Once the lentils are cooked, add the sautéed vegetables and cooked bacon to the pot. Stir to combine lentils and adjust the salt and black pepper to taste.
  • Optional Banana Topping
    For an authentic touch, add chopped banana on top before serving. You can use raw banana for sweetness or lightly fry it in olive oil, or Mazola Corn Oil for a caramelized flavor.

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Nutrition

Nutrition Facts
My abuelita Mexican Sopa de Lentejas │ Lentils Recipe
Amount per Serving
Calories
513
% Daily Value*
Fat
 
12
g
18
%
Saturated Fat
 
4
g
25
%
Trans Fat
 
0.04
g
Polyunsaturated Fat
 
2
g
Monounsaturated Fat
 
5
g
Cholesterol
 
18
mg
6
%
Sodium
 
2846
mg
124
%
Potassium
 
1331
mg
38
%
Carbohydrates
 
72
g
24
%
Fiber
 
32
g
133
%
Sugar
 
9
g
10
%
Protein
 
30
g
60
%
Vitamin A
 
750
IU
15
%
Vitamin C
 
25
mg
30
%
Calcium
 
101
mg
10
%
Iron
 
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.
Tried this recipe?Let us know how it was!

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One Comment

  1. 5 stars
    This lentil recipe was amazing! 😍 So hearty and flavorful. I didn’t add the banana because I’m not that bold… yet! 😂 But maybe next time!

5 from 1 vote

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