📝 About This Recipe
This soul-warming lentil soup is a staple in Mexican households, blending earthy legumes with the salty, smoky richness of crispy bacon. Infused with a traditional 'recaudo' of fire-roasted tomatoes and aromatics, this dish offers a perfect balance of protein-packed nutrition and deep, savory comfort. It is the ultimate 'comida casera' that tastes even better the next day as the flavors continue to meld and deepen.
🥗 Ingredients
The Base
- 2 cups Dry Brown or Green Lentils (rinsed and picked over for stones)
- 6 slices Thick-cut Bacon (chopped into 1/2-inch pieces)
- 8 cups Chicken Broth or Water (low-sodium preferred)
- 2 pieces Bay Leaves (dried)
The Recaudo (Tomato Base)
- 3 large Roma Tomatoes (ripe, roughly chopped)
- 1/2 medium White Onion (chopped)
- 3 cloves Garlic (peeled)
- 1/2 teaspoon Cumin Seeds (or ground cumin)
Vegetables and Seasoning
- 2 medium Carrots (peeled and diced into small cubes)
- 1 piece Celery Stalk (finely diced)
- 1/2 cup Fresh Cilantro (finely chopped)
- 1 teaspoon Kosher Salt (adjust to taste)
- 1/2 teaspoon Black Pepper (freshly cracked)
- 1 tablespoon Olive Oil (only if bacon is very lean)
For Garnish
- 1-2 pieces Serrano Chile (thinly sliced for heat)
- 1/4 cup Mexican Crema (for drizzling)
- 1 piece Avocado (sliced or cubed)
- 2 pieces Lime Wedges (for brightness)
👨🍳 Instructions
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1
Rinse the lentils thoroughly under cold running water and drain. Place them in a large heavy-bottomed pot or Dutch oven with 8 cups of broth/water and the bay leaves.
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2
Bring the pot to a boil, then reduce heat to low, cover, and simmer for about 20 minutes. The lentils should be halfway cooked (slightly tender but still firm).
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3
While the lentils simmer, place the chopped bacon in a large skillet over medium heat. Fry until the bacon is crispy and the fat has rendered out. Using a slotted spoon, remove the bacon and set aside on paper towels, leaving the fat in the pan.
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4
In the same skillet with the bacon fat, add the diced carrots and celery. Sauté for 5-6 minutes until the vegetables begin to soften and pick up the smoky flavor.
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5
Prepare the 'recaudo': In a blender, combine the chopped tomatoes, onion, garlic, and cumin. Blend until completely smooth. If the mixture is too thick, add a splash of water.
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6
Push the carrots and celery to the side of the skillet and pour in the blended tomato mixture. Cook over medium-high heat, stirring constantly, for 5-8 minutes. The sauce should darken in color and thicken—this 'frying' of the sauce is essential for authentic flavor.
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7
Carefully pour the sautéed vegetable and tomato mixture into the pot with the simmering lentils.
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8
Stir in half of the crispy bacon bits (reserve the rest for garnish to keep them crunchy).
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9
Season with salt and pepper. Remember that bacon and broth contain salt, so taste before adding the full amount.
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10
Cover and simmer the soup for another 15-20 minutes, or until the lentils are completely tender and the soup has thickened slightly.
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11
Stir in the fresh cilantro during the last 2 minutes of cooking to preserve its bright color and aroma.
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12
Remove the bay leaves. Taste one last time and adjust seasoning if necessary. If the soup is too thick, add a little more hot broth.
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13
Ladle the hot soup into bowls. Top with the reserved crispy bacon, avocado slices, a drizzle of crema, and a few slices of serrano chile if you like a kick.
💡 Chef's Tips
Don't salt the lentils at the very beginning; doing so can sometimes make the skins tough. Wait until they are partially cooked. For a deeper flavor, char the tomatoes, onion, and garlic on a griddle (comal) before blending them into the recaudo. If you prefer a creamier texture, take one cup of the finished soup, blend it until smooth, and stir it back into the pot. Store leftovers in the fridge for up to 4 days; the lentils will absorb liquid as they sit, so you may need to add a splash of water when reheating. If you want a vegetarian version, swap bacon for smoked paprika and use vegetable broth, though the bacon is traditional for this specific recipe.
🍽️ Serving Suggestions
Serve with warm corn tortillas or crusty 'bolillo' rolls for dipping. A side of Mexican red rice (Arroz Rojo) makes this a very filling and complete meal. Pair with a glass of cold 'Agua de Jamaica' (Hibiscus tea) to cut through the richness of the bacon. Top with a squeeze of fresh lime juice just before eating to brighten the earthy flavors of the lentils. Add a spoonful of salsa macha on top if you want an extra smoky, spicy finish.