A Mexican lentil soup with tomatoes, carrots, and warm spices. Fun fact: This soup is often served as a starter in Mexican homes.

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How to make 

https://www.youtube.com/watch?v=kFrKz7TLlPs

MX 3. Sopa de Lentejas (Mexican Lentil Soup)

Bean: Lentils (brown or green) Tempering Note: Not used in Mexican cooking — no tempering needed.

This is a classic Mexican home‑style soup — simple, warm, and nourishing.

🥣 FULL‑POT RECIPE (1 lb lentils)

Ingredients — Bean Pot

• 1 lb lentils (no soaking needed)
• 10 cups water
• 1–2 cups dehydrated veg OR 3–4 cups fresh veg (carrot, onion, tomato, celery, mild chili)
• 1 tsp cumin
• 1 tsp oregano
• 1 tsp garlic
• 1 tsp black pepper
• Salt to taste
• Optional: squeeze of lime at the end

Ingredients — Grain Pot

•  rice
•  barley
• quinoa
• 3 cups water

 Instructions — Full Pot

Pot 1: Sopa de Lentejas

1. Combine lentils, water, vegetables, cumin, oregano, garlic, pepper, and salt.
2. Simmer 30–40 minutes until lentils are soft and soup is thickened.
3. Add lime juice if desired.

Pot 2: Rice + Barley + Quinoa

•  rice
•  barley
• quinoa add this 15 minutes after rice and barkley
• 3 cups water cook for 30-45 minutes or until soft

Serve

• Serve lentil soup alongside rice/barley or ladle on top.
• Garnish with sprouts for brightness.

🥣 QUARTER‑POT RECIPE (¼ lb lentils)

Ingredients — Bean Pot

• ¼ lb lentils
• 2½ cups water
• ½–1 cup dehydrated veg OR 1 cup fresh veg
• ¼ tsp cumin
• ¼ tsp oregano
• Pinch garlic
• Pinch pepper
• Salt to taste

Grain Pot

•  rice
•  barley
• quinoa
• 3 cups water