Sopa de Lentejas / Mexican Lentil Soup


Yield: 4Prep Time: 5 minutesCook Time: 10 minutesTotal Time: 15 minutes


  • 1 cup Lentils, Brown or green, Dry
  • 4 cups veg broth or water.
  • 1 medium Onion roughly chopped.
  • 2 roma Tomatoes, roughly chopped.
  • 2 garlic cloves/ minced.
  • ⅓ cup dice Carrot
  • Salt to taste
  • ¼ teaspoons Oregano, Dried
  • 1 bay leaf
  • Handful of cilantro with stems (Add the cilantro in whole, and remove at the end or you can leave it in).


  1. First rinse the dried lentils well and place them aside.
  2. Next, add the tomatoes, onion, and garlic into a blender. Once added, blend until it becomes a smooth puree.
  3. When the puree is ready, press the sauté button. Once HOT, add the oil to the inner steel pot of your pressure cooker.
  4. Carefully pour in the onion tomato puree, lentils, and diced carrots. Sauté until fragrant or about 1 to 3 minutes.
  5. Next, season with salt (to taste), oregano, and the bay leaf and then pour water into the pot. Finally, add the cilantro bunch before pressing the cancel button to stop the Sauté mode. Next, place the lid on the Instant Pot and pressure cook for 10 minutes.
  6. When done, do a quick release of pressure.
  7. Finally, remove the cilantro bunch and give it a stir.
  8. Serve the lentil soup with more cilantro on top, a squeeze of fresh lime, queso freso, and diced avocado. This also pairs great with bolillos (Mexican bread)

Nutrition Information

Yield 4 Serving Size 1 Amount Per Serving Calories 97Total Fat 1gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 68mgCarbohydrates 9gFiber 5gSugar 3gProtein 6g

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