Mexican Lentil Soup

This Mexican lentil soup goes beyond the typical by adding green chili salsa, chopped ham, and a quarter cup of cornmeal that thickens the broth into something almost velvety when pureed. The cornmeal dissolves as it simmers and gives the finished soup a body that lentils alone can’t achieve.

Lentils cook first with bay leaves and a generous amount of garlic (a full quarter cup, chopped) before the vegetables, salsa, and ham join in. That 20-minute head start gives the lentils time to break down and absorb the garlic flavor before everything else goes in.

Pureeing the soup in batches after cooling transforms it from a chunky stew into a smooth, restaurant-style bowl. The ham melts into the background, adding smokiness throughout instead of sitting as chunky bits. Top with sour cream and fresh cilantro for the classic finish.

Chef Tips

• Don’t skip the cornmeal. It’s the secret thickener that gives this soup its silky, substantial texture. The soup thickens further as it cools, but returns to the right consistency when reheated.
• Use green chili salsa (salsa verde), not red. It brings a tangy, bright heat that works better with lentils than the smokier red varieties.
• Let the soup cool before pureeing. Blending hot liquid in a covered blender builds steam pressure and can blow the lid off. Work in small batches with the lid slightly vented.
• Add extra broth or water when reheating to thin it back to your preferred consistency.

Variations

• Vegetarian version: Skip the ham and use vegetable broth. Add a teaspoon of smoked paprika to replace the ham’s smokiness.
• Spicier bowl: Stir in diced jalapenos with the vegetables, or add a chipotle pepper in adobo to the puree for deeper heat.