Creamy Lentil Soup with Salsa Macha

This absolutely delicious Lentil Soup is quick, easy, and utterly comforting. Lentils and tomatoes are the backbone in a toasted chile broth. A drizzle of cream and a spoonful of Salsa Macha make an indulgent finish. Substitute coconut milk to make this a vegan lentil soup.

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Let me tell you about the best thing I’ve made all week and it’s all about lentils. Yes, lentils.

A good lentil soup should be in everyone’s repertoire. Its an affordable, plant-based meal that is very easy to make and quick, well, much quicker than any other dried bean.

The unfortunate side of lentil soup is it can also be boring. Onions, celery, in a pot…blah, blah, blah. Lentils need a little finesse to really shine. This soup combines fire-roasted crushed tomatoes, toasted guajillo chiles, and a splash of heavy cream to make the perfect broth that elevates this lentil soup above all others.

I usually don’t put cream in my lentil soup but the last time Armando and I were in Mexico City I ordered a bowl of sopa de lentejas or lentil soup at this little cafe we stopped at for a quick lunch before heading to Chapultepec Castle. What arrived was a creamy lentil soup with a spicy salsa garnish on top. It had an elegance I wasn’t expecting but immediately fell in love with.

Here’s my interpretation of that soup, a light but creamy broth with earthy lentils and a punch of heat drizzled on top.

Why You Should Make This Lentil Soup

Easily Adaptable. This is one of my favorite soup recipes because I can take it in so many directions. I can swap the heavy cream for coconut milk if I want it vegan or add other vegetables like carrots or kale. The variations are endless.

Perfect for Lent. In Mexico lentil soup is very popular during the Lenten season. If you observe Lent and are looking for plant-based meals, this lentil soup is so satisfying.

Full of Flavor. From the fire-roasted tomatoes to the squeeze of lemon juice this lentil soup has plenty of nuance to keep things interesting. I like using my homemade Salsa Macha for that final spicy finish but you can either buy store-bought Salsa Macha or try this Cranberry Salsa Macha Recipe I created for Better Homes and Gardens last November. It is more mild.

More Lentil Soup Recipes

Lentil and Butternut Squash Soup with Salsa Verde

Karahi Red Lentil Soup Recipe

Lentil Soup with Sausage and Spinach

Ingredients

I love how affordable this recipe is. It makes A TON of soup for about $10 (!!!!) and that’s California inflation prices. Here’s what you’ll need:

• Dried Guajillo Chiles
• Olive oil
• Yellow Onion
• Garlic
• Canned Fire-Roasted Crushed Tomatoes or diced tomatoes. I like using the fire-roasted ones for that extra touch of smokiness, but you could use regular tomatoes instead.
• Yukon Gold Potatoes
• French Green Lentils or brown lentils. Don’t use red lentils, they won’t hold their shape.
• Vegetable Broth
• Kosher Salt
• Heavy Cream or canned coconut milk if you want to keep it vegan.
• Lemon
• Fresh Mexican oregano or Mediterranean oregano
• Salsa Macha
• Tostadas

How To Make It

The cooking time with lentils is so much shorter than other beans (about an hour) which means this is weekend or weeknight friendly.

1. Toast the chiles. First, toast the dried guajillo chiles then chop into small pieces and set aside.
2. Sauté the vegetables. In a large 8-quart soup pot or Dutch oven (I use my trusty Le Creuset) saute the onion and garlic and cook stirring occasionally until they are starting to brown. Add the lentils and all the other ingredients (except the Salsa Macha and tostadas) to the pot and stir to combine. Bring to a boil.
3. Simmer. Reduce the heat so soup is gently simmering. Cover and cook lentils until lentils are tender but still hold their shape.
4. Add cream. Stir in cream and squeeze in the lemon juice. Season with salt (I used 2 tablespoons—yes tablespoons of kosher salt). Chop the oregano leaves and stir those in as well.
5. Serve. Serve each bowl with an extra drizzle of cream and a small spoonful of Salsa Macha (careful it’s spicy). I like to serve with baked tostadas for dipping or scooping up the soup.

Freeze Half For Later

This recipe makes 12-14 servings of soup. I like to make a big batch and freeze half of it for another meal. You could also just cut the recipe in half.

To freeze it let it cool completely then ladle into freezer bags, seal tightly and lay flat in your freezer. Once frozen stack them standing up so they take up less room in your freezer. Reheat on the stovetop over low heat for 30 minutes until warmed all the way through.

More Soup Recipes To Try!

• Caldo de Pollo {Slow Cooker Mexican Chicken Soup}
• Pork Pozole {Pork and Hominy Stew}
• Caldo de Res {Mexican Beef and Vegetable Soup}
• Chicken Tomatillo Stew
• Vegan Pozole Verde
• Mexican Potato Soup with Melty Cheese
• Tangy Green Tomato Chili

A Lentil Soup That Is Anything But Boring

If you’ve never had a creamy version of lentil soup you must give this a try! Let me know when you make it by snapping a pic and tagging me on Instagram @holajalapeno and #holajalapeno so I can see or leave me a comment below (don’t forget to leave a ⭐️⭐️⭐️⭐️⭐️ rating) ! Also, don’t forget to sign up for my weekly newsletter, lots of good stuff there too!

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