Sopa de Lentejas (Lentil Soup) is a delicious, nourishing and budget-friendly meal that is packed with protein and loads of flavor. Cooked and ready to eat in 30 minutes or less. Tasty comfort in every bowl!
Lentejas or Lentejas Soup, isn’t just a tasty and budget-friendly meal but it’s perfect for feeding a large family. A little goes a long way! Consider freezing leftovers for a quick and easy meal.
Pair with Arroz Blanco (Puerto Rican White Rice) for a more filling dish that everyone will love.
Made with dry lentils, sausage or chorizo, ham, veggies, and spices, it’s truly a nutrient-packed bowl of delicious goodness!
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Reasons to Love this Recipe
- Nutritious and Healthy: Sopa de Lentejas, is incredibly nutritious, packed with essential vitamins, minerals, and fiber. Lentils are rich in protein, making this soup a satisfying and hearty option, perfect for keeping you fueled and energized throughout the day. Try our asopao de gandules (pigeon pea stew), sancocho de res, sopa de jamón (ham soup), asopao de camarones (shrimp stew) and our Puerto Rican chicken soup for other hearty, healthy delicious options.
- Maximize Meal Prep: Freeze extra Sopa de Lentejas for a convenient, healthy lunch or dinner. Pair with rice for a speedy, satisfying meal on hectic days!
- Versatile and Customizable: Lentil soup is also versatile, allowing you to customize it to your taste preferences and dietary needs. You can add various vegetables, spices, and herbs to enhance the flavor and tailor it to your liking. Add hot sauce or a chopped spicy pepper for a spicy kick.
- Budget-Friendly: Lentils are very affordable, making this soup an economical meal option. It’s a great way to create a delicious and satisfying dish without breaking the bank. Plus, you can make a large batch and store leftovers for future meals, saving you time and money in the long run.
- Comforting and Heartwarming: There’s something incredibly comforting about a bowl of warm lentil soup, especially on a chilly day. It’s like a hug in a bowl, soothing both the body and the soul. Whether you’re feeling under the weather or simply craving a cozy meal, sopa de lentjas is sure to warm you up from the inside out.
- Health Benefits: Lentils are known for their numerous health benefits, including promoting heart health, aiding in digestion, and stabilizing blood sugar levels.
Ingredients
- Lentils – One cup of dry lentils is more than sufficient for this soup, a little goes a long way!
- Sausage – Although optional, sausage adds a delicious flavor that I find to be irresistible in lentil soup.
- Ham – Ham adds a smoky rustic element that’s perfect here but is optional to add.
- Potato and Carrots – Adding potatoes and carrots, not only adds flavor and texture, but also makes it a more filling dish.
- Garlic Puree – I always have garlic puree readily available but you can use chopped garlic as well.
- Sazón – Use an envelope of sazón for not only added flavor but for beautiful vibrant color as well.
- Chicken Bouillon Powder – Chicken bouillon not only adds flavor but adds an element of saltiness, so be careful when adding salt.
- Cilantro – Cilantro adds a delicious distinctive fresh flavor that is a must in my book. If you’re not a fan of cilantro simply exclude it from the recipe. Note: If you can find culantro leaves in your area, rinse and chop two leaves and add as well. Absolutely delicious!
See my recipe card below for a complete list of the ingredients with measurements.
Substitutions and Variations
- Sausage – I used ground mild sausage but feel free to use whatever sausage you like. Ground sausage, slices, or small cubes work excellently in this soup. Another favorite here is andouille sausage.
- Cilantro – If you do not like cilantro, exclude from the recipe, otherwise, fresh cilantro completes this tasty soup.
- Culantro – If you find culantro leaves, use one to two rinsed chopped leaves.
- Veggies – I added onions and carrots but I also love kale, celery and zucchini. Add vegetables that you love. Most vegetables work well in this soup.
Instructions
Step 1: In a large pot, over medium heat, add the sausage. Using a spatula or potato masher, break apart cook until the sausage starts to brown.
Step 2: Using a colander, rinse the dry lentils under warm water. Set aside until ready to use.
Step 3: Add the onions and ham (is using) and cook until the onions are slightly translucent.
Step 4: Add the potatoes, carrots, garlic puree, sazon, chicken bouillon, cumin, and lentils. Stir.
Step 5: Add the cilantro, water, salt, pepper to taste and stir. Bring to a boil, reduce heat slightly and cover. Cook for 25-30 minutes until the lentils are tender.
Step 6: Taste the soup for salt and add if needed. Serve in bowls with crusty bread or a side of white rice.
Recipe FAQs
Lentils are small and do not need to soak the way dry beans do. Rinse your dry lentils and add them to your soup. They will be deliciously tender with just 25-30 minutes of cooking.
Absolutely! Lentils go a long way so although one cup of lentils can feed six people, consider doubling the recipe to have leftovers or enough to freeze for a future easy meal. Consume within 2 months.
Yes, you can! Lentils cook quickly and without notice can become mushy if not watched while cooking.
If you have enough leftovers, simply leave in the pot and refrigerate after the soup has cooled some. Otherwise, store in a plastic container and refrigerate. Consume within four days.
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📖 Recipe
Sopa de Lentejas
Ingredients
- 1 cup dry lentils
- 2 links mild or spicy sausage meat removed from skin or ¾ cup ground sausage
- 1 cup ham steak cubed (optional)
- 1 potato skinned and cubed
- 1 carrot peeled and chopped
- ½ sazón packet
- 2 tablespoon chicken powder
- ¼ tsp cumin
- 2 tablespoon garlic puree
- handful cilantro
- salt if needed
- ground pepper to taste
Instructions
- In a large pot, over medium heat, add the sausage. Using a spatula or potato masher, break apart and cook until the sausage starts to brown.
- Using a colander, rinse the dry lentils under warm water. Set aside until ready to use.
- Add the onions and ham (is using) and cook until the onions are slightly translucent.
- Add the potatoes, carrots, garlic puree, sazon, chicken bouillon, cumin, and lentils. Stir.
- Add the cilantro, water, salt, pepper to taste and stir. Bring to a boil, reduce heat slightly and cover. Cook for 25-30 minutes until the lentils are tender.
- Taste the soup for salt and add if needed. Serve in bowls with crusty bread or a side of white rice.
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