Creamy & Spicy Lentil Soup

Welcome back food family!

Ay, familia… this soup is the kind of comfort that sneaks up on you like a warm abrazo, but then gives you a little ¡órale! with that jalapeño heat 🔥. Creamy, cozy, and just spicy enough to remind you you’re alive, this lentil soup is perfect for chilly days, busy days, or those days when you open the fridge and think, “Pues… let’s see what happens.”

The texture is silky thanks to the Mexican crema, the flavor is deep from the lentils and spices, and the toppings? Uff. Crunchy bread bites, crispy bacon, and fresh green onion — because in this house, we don’t do boring soups 😌🥣.

🌾 Food Origins — “Lentils With a Passport” 🌾

Lentils have been around longer than our kids’ excuses for not doing chores. These little gems traveled from ancient kitchens across the world and somehow ended up in every Mexican mamá’s pantry — right next to the Knorr, of course 😏.

In Mexico, lentils are a symbol of abundance and good luck. Like many Mexican moms say, “Eat your lentejas so the money doesn’t run away.” And mira… I still eat them, just in case 💸😂.

This version blends classic Mexican flavors — oregano, jalapeño, bay leaf — with a creamy twist that feels modern but still rooted in tradition. Like wearing chanclas… but the fancy ones.

🔥 My Inspiration to Make It — “When Comfort Meets Cravings” 🔥

Honestly? I made this soup because sometimes a girl just wants something warm, spicy, creamy, and comforting — all in one bowl. And because my family thinks I’m a magician who can turn anything into dinner.

Plus, I had jalapeños giving me the side‑eye from the fridge like, “Use me or lose me.” And you know how I feel about wasting food… ni loca.

The bacon adds that salty crunch, the crema makes it silky, and the toasted bread squares? That’s my inner child saying, “Let’s make this fun.” 😄

This soup is the kind of recipe that makes the whole house smell like love… and a little bit like you’re showing off.

💛 In Conclusion — “One Bowl, Many Smiles” 💛

If you’re looking for a soup that warms your belly, wakes up your taste buds, and makes your family say, “¿Hay más?” — this is it.

It’s simple, hearty, and full of flavor… just like the best moments in a Mexican home. Serve it with extra bacon, extra crema, or extra jalapeño if you’re feeling brave.

And remember: life is too short for bland soups. Make it creamy, make it spicy, and make it with cariño 🥰🔥🥣.

Portions: 6 to 8

Ingredients:

• 4 slices SANDWICH BREAD no crust and cut in small squares

• 1/4 cup UNSALTED BUTTER melted

• 8 BACON slices cut into squares

• 2 GREEN ONION sliced for garnish

• 1 cup LENTILS (yields 2 cups cooked)

• 3 to 4 cups WATER

• 1/4 ONION

• 1 BAY LEAF

• 2 JALAPEÑO deseeded (can add more and not deseed if you like spice)

• 1 tsp BADIA COMPLETE

• 1 tsp MEXICAN OREGANO

• 2 tbs KNORR CHICKEN BOUILLON

• 1/2 cup MEXICAN CREMA

• 1/4 cup OLIVE OIL

• 1-1/2 tsp KOSHER SALT

• 1/2 tsp BLACK PEPPER

Instructions:

• Mix the bread slices with the butter and bake at 350 degrees Fahrenheit for 6 minutes. Remove from the oven and mix with a spoon. Bake another 6 minutes. Set aside.

  
  

• Add a teaspoon of olive oil to a pan over medium heat. Once hot toss in the sliced BACON. Keep stirring with a spoon until crispy. Set aside.

  
  

• Slice the GREEN ONION. Set aside.

  
  

• Cook the LENTILS in 3 to 4 cups of water with the ONION, BAY LEAF and 1 tsp KOSHER SALT for 20 minutes or until soft.

  
  

• Blend the LENTILS, JALAPEÑO, BADIA COMPLETE, MEXICAN OREGANO, KNORR CHICKEN BOUILLON, MEXICAN CREMA and 3 to 4 cups of the lentil liquid. Set aside.

  
  

• In a pot over medium heat add the rest of the OLIVE OIL. Once hot pour the soup to fry. Continuously mix.

  
  

• While the soup cooks, add the KOSHER SALT and BLACK PEPPER as needed. Keep stirring for about 5 to 10 minutes.

  
  

• Add more water as needed if it gets too thick.

  
  

• Serve on a plate. Garnish with a drizzle of olive oil, sprinkle the croutons, bacon bits and green onions. Enjoy hot.