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Jalisco-Style Mexican Lentil Soup (Sopa de Lentejas con Beef)

A hearty and authentic Mexican lentil soup from Jalisco made with beef, bones, vegetables, and lentils in a rich homemade broth.
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Print Recipe
Prep Time 10 hours
Cook Time 1 hour 14 minutes
Course Main Course
Cuisine Mexican
Servings 13

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 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.
Keyword homemade lentil soup, lentils, mexican lentil soup, mexican soups
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