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Sopa de Lentejas

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A bowl of sopa de lentejas topped with serrano chiles and onion slices.
Photo by Joseph De Leo, Food Styling by Judy Haubert

Lentil soup has many variations throughout Mexico, and depending on the region of the country, you can find it made with ingredients such as chorizo, pork, and bacon. I like to add diced carrots to my sopa de lentejas, but many cooks add fried plantains and sliced hard-boiled eggs. You can also find this soup prepared with a simple tomato base or with an adobo-type-sauce base that includes tomatoes, garlic, onion, and ancho peppers.

This recipe was excerpted from 'The Mexican Home Kitchen' by Mely Martinez. Buy the full book on Amazon. Click through for more classic Mexican soups →

Cook's note:

Homemade chicken broth is the best option for making this soup, but you can substitute it with 6 cups water and 2 chicken bouillon cubes.

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