Colombian Harbor Lentil Soup (Sopa de Lentejas)

About This Recipe

Sopa de lentejas is standard lunch fare across Colombia, a simple, filling lentil soup built on a sofrito of onion, tomato, garlic and cumin, bulked out with potato and carrot until it's substantial enough to be a full meal rather than a starter. This version keeps that same everyday structure, finishing with a spoonful of fresh cilantro and a squeeze of lime for brightness. The key technique is building the sofrito properly before the lentils go in - cooked down until the tomatoes break apart and the onions turn sweet - so the broth has real depth rather than tasting like plain boiled lentils and water.

Ingredients

Serves 4

• 1.5 cupsdried brown or green lentils(rinsed)
• 2 tbspolive oil
• 1onion(diced)
• 1tomato(diced)
• 4 clovesgarlic(minced)
• 1 tspground cumin
• 2carrots(peeled and diced)
• 1 largepotato(peeled and diced)
• 6 cupswater or vegetable stock
• 1bay leaf
• 1.5 tspfine sea salt
• 1lime(cut into wedges)
• 0.25 cupcilantro(chopped)

Instructions

1. 1

   Build the sofrito

   Heat olive oil in a soup pot over medium heat. Cook onion 6-7 minutes until soft, then add tomato and cook 4-5 minutes until it breaks down.

2. 2

   Add aromatics

   Stir in garlic and cumin, cook 1 minute until fragrant.

3. 3

   Add lentils and vegetables

   Add lentils, carrots, potato, water or stock, bay leaf and salt. Bring to a boil.

4. 4

   Simmer

   Reduce to a simmer and cook uncovered 30-35 minutes, stirring occasionally, until the lentils and vegetables are tender.

   If the soup gets too thick as it cooks, add water a half-cup at a time to keep it a proper soup consistency, not a stew.

5. 5

   Finish

   Remove the bay leaf, taste for salt, and ladle into bowls. Finish with chopped cilantro and serve with lime wedges on the side.

Variations

• •

  Add diced chorizo or bacon to the sofrito step for a smokier, heartier version.

• •

  Stir in a handful of chopped spinach in the last 5 minutes for extra greens.

• •

  Blend a portion of the soup with an immersion blender for a thicker, creamier texture while keeping some whole lentils for bite.

Storage

Refrigerate up to 5 days; the soup thickens as it sits, so thin with a splash of water when reheating. Freezes well for up to 3 months.

Frequently Asked Questions