Sopas y CaldosEasy

Mexican Lentil Soup

Name: Mexican Lentil Soup
Prep time: 15 min
Cook time: 40 min
Total time: 55 min
Cuisine: Mexican
Ingredients: 150 g Mexican chorizo; 1 Ripe plantain; 3 Tomatoes; 1 White onion; 2 cloves Garlic; 2 Chipotle chillies in adobo; 2 ramitas Fresh coriander; 2 tbsp Vegetable oil; 1 pinch Salt to taste; 300 g Dried lentils

55 min (15 prep + 40 cook) Easy 6 servings Nacional

Edmond Bojalil

Recetas Mexas

Published: 24 Mar 2026 · Updated: 29 Mar 2026

Lentils with plantain, chorizo and chipotle, a homestyle classic.

About this recipe

Mexican lentil soup is a comforting homestyle dish that combines cooked lentils with fried plantain, chorizo, chipotle and vegetables. A complete, nutritious and flavourful dish that is a classic of Mexican family kitchens.

History & Origin

Lentils arrived in Mexico with the Spanish during colonisation and quickly became part of the popular diet due to their high nutritional value and low cost. The Mexican version is distinguished by the addition of fried plantain, which provides a sweet touch that contrasts with the spiciness of chipotle, and by the red Mexican chorizo.

Estimated cost

£6.70

Total cost

£1.12

Per serving

* Approximate prices based on UK supermarkets

Nutritional information per serving

320

Calories

18g

Protein

42g

Carbohydrates

10g

Fat

12g

Fibre

580mg

Sodium

* Approximate values. May vary depending on ingredients used.

Method

1
Wash the lentils and cook in water with garlic and onion for 25-30 minutes until tender. Keep the cooking liquid.
2
Blend the tomatoes with the chipotle chillies and a splash of water. Strain the sauce.
3
In a large pot, fry the crumbled chorizo until golden. Remove and set aside.
4
In the same fat, fry the tomato and chipotle sauce for 5 minutes.
5
Add the lentils with their broth to the sauce. Cook for 10 minutes over medium heat.
6
Slice the plantain and fry in oil until golden. Serve the soup topped with fried chorizo, plantain and coriander.