Sopa de Lentejas
A warming Mexican lentil soup built on sautéed onion, garlic, and tomato, simmered until tender and finished with a squeeze of lime and fresh cilantro.
- Total time
- 35 min
- Servings
- 4
- Calories
- 287
- Protein
- 15g
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion
- 3 cloves garlic cloves
- 1 can (14.5 oz) canned diced tomatoes
- 1 cup brown or green lentils
- 4 cups vegetable broth
- 1 whole lime
- ¼ cup cilantro, chopped; to taste fresh cilantro and salt and pepper
Instructions
- 1
Peel the onion and set it flat on a cutting board. Slice it in half from root to tip, then place each half flat-side down. Slice lengthwise into thin strips, then turn the strips and slice crosswise into small 1/4-inch pieces.
- 2
Peel the garlic cloves. Place each one on the board, press the flat side of a knife over it with your palm until the garlic flattens and loosens from its skin. Mince the garlic into pieces smaller than a grain of rice—about pencil-tip dots.
- 3
Rinse the lentils in a fine-mesh strainer under cold running water until the water runs clear, about 30 seconds, catching any stones or shriveled lentils.
- 4
Pour 2 tablespoons olive oil into a large pot and set it over medium-high heat. When the oil shimmers and slides quickly when you tilt the pot, about 90 seconds, it is ready.
- 5
Add the diced onion to the hot oil and stir with a wooden spoon once every 20 seconds. Cook until the onion is soft and translucent, about 3 minutes.
- 6
Add the minced garlic to the pot and stir constantly for 30 seconds until the kitchen fills with a strong garlic smell.
- 7
Pour in the can of diced tomatoes with its juice and stir for 1 minute to mix the ingredients together.
- 8
Add the rinsed lentils to the pot and stir once. Pour in 4 cups vegetable broth and stir to combine.
- 9
Increase the heat to high and bring the mixture to a boil—you will see large rolling bubbles breaking the surface, about 4 minutes. Then reduce the heat to low and simmer uncovered.
- 10
Simmer the soup, stirring once every 2 minutes, until the lentils are completely soft when pressed against the side of the pot with a spoon, about 18 minutes.
- 11
Cut the lime in half. Squeeze one half over the pot, stir, and taste a spoonful. Add more lime juice if needed.
- 12
Taste the soup and sprinkle in salt and pepper a small pinch at a time, stirring after each pinch, until the flavor feels balanced and bright.
- 13
Ladle the soup into bowls. Scatter a small handful of fresh chopped cilantro on top of each bowl and serve.
Tools you’ll need
- large pot with lid
- wooden spoon
- fine-mesh strainer
- cutting board
- chef's knife
- ladle
- soup bowls
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