Sopa de Lentejas
Lentil Soup
Brown lentils simmer with crisp bacon and its rendered fat, brightened at the end with sweet fried plantain and a handful of cilantro.
Sopa de Lentejas
✦ Antes de Empezar
Before you cook
Are the plantain and carrots essential, or can I leave them out?
Both are marked optional in the recipe. The carrots add a bit more heartiness, and the sweet fried plantain — stirred in during the final 5 minutes — plays off the bacon's smokiness, but the lentil soup is complete without either one.
Ingredientes· 13View
Soup Body
- 1.5 cupsDried Brown Lentilsrinsed
Meat & Fat
- 4 stripsBaconchopped
- 4 ozMexican Chorizocrumbled
The Vegetables
- 2 mediumCarrotsdiced small
- 2 mediumYukon Gold Potatoesdiced small
- 1 ribCelerydiced small
Tomato Broth
- 1 cupTomato Sauce (or Blended Tomatoes)
- 1/2 onion + 2 cloves garlicWhite Onion & Garlicchopped
- 6 cupsChicken Broth
- 2Dried Bay Leaves
- 1/4 cupFresh Cilantrochopped
- to tasteSalt & Pepper
For Serving
- as neededLimeswedges
Instrucciones
6 pasosCocina las lentejas
Simmer the lentils
Simmer the lentils in water or broth for 20 minutes.
Dora el tocino
Crisp the bacon
Cook the bacon until crisp, then remove some pieces for garnish.
Sofríe en la grasa
Sauté in the fat
In the bacon fat, sauté the onion and garlic; add the blended tomato and cook for 8 minutes.
Agrega el sofrito
Add the sauté
Add the tomato mixture, carrots, and salt to the lentils. Simmer for 15 to 20 minutes, until tender.
Agrega el plátano
Add the plantain
Add the fried plantain during the final 5 minutes and stir in the cilantro at the end.
Sirve
Serve
Adjust the liquid and salt and garnish with the reserved bacon.
Authentic Culinary Gear for this Recipe
Heritage Mexican cooking relies on dedicated craft tools to develop authentic blisters, toasts, and emulsified textures.
10.5" Heavy Cast Iron Comal
Distributes high, dry radiant heat for charring poblanos, toasting chiles, and warming tortillas.
Cast Iron Tortilla Press (8")
Heavy calibrated leverage to press fresh heirloom masa dough into thin, supple rounds with zero sticking.
Heirloom Masa & Dried Chiles
Single-origin Mexican dried chiles (Ancho, Guajillo, Pasilla) and heirloom nixtamalized corn masa.
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