Give Lentils the Carne en su Jugo Treatment

February 18, 2026

If you grew up on carne en su jugo, you already understand the comfort of a warm, brothy bowl rich with protein and flavored with salsa and smoke. This version swaps the beef for tender lentils that soak up all the flavor without feeling heavy. The real magic is in the salsa verde—tomatillos, serrano, garlic, cilantro, and just enough seasoning blended into something bright and deeply savory. Bacon adds richness, but you can skip it if you’d like to make it vegetarian. It’s cozy, nostalgic, and perfect for a weeknight pot that tastes like it’s been simmering all afternoon.

Organic Corn Tortillas

Lentejas en su Jugo (Mexican Salsa Verde Lentil Soup)

Miguel Guerrero

Ingredients

5 slices bacon, finely chopped (optional)
7 tomatillos, husked and rinsed
1 serrano pepper (optional)
2 garlic cloves
¼ white onion
6–8 spring onions, bulbs only
Small bunch cilantro, leaves and tender stems
⅛ tsp ground cumin
¼ tsp dried oregano
2 ½ tsp kosher salt
1 tsp chicken bouillon
2 cups dried brown or green lentils
5 cups water or vegetable stock, plus ½–1 cup more as needed

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Corn tortillas
Chopped cilantro
Chopped white onion
Sliced avocado

Directions

In a large pot over medium heat, sauté the bacon (if using) until crisp. Remove and set aside, leaving the fat in the pot.
Add the tomatillos, serrano (if using), garlic, white onion, and spring onion bulbs to the bacon fat. Sauté for 8–10 minutes, stirring occasionally, until softened and lightly charred.
Remove the spring onion bulbs and set aside. Transfer the remaining vegetables to a blender. Add the cilantro, cumin, oregano, salt, bouillon, and 1 cup water. Blend until completely smooth.
Return the pot to medium heat and add the lentils and 5 cups of water or vegetable stock. Pour in the blended salsa verde and stir to combine.
Bring to a boil, then reduce to a steady simmer. Cook, uncovered, for 35–40 minutes, stirring occasionally, until the lentils are completely tender.
Carefully transfer about ⅓ of the soup to a blender and blend until completely smooth, then return it to the pot over low heat. To use an immersion blender, blend directly in the pot until you reach your desired consistency. If the soup is thicker than you’d like, add more water or stock, ½ cup at a time, until it loosens to your preference.
Taste and adjust seasoning if needed.
Ladle into bowls and top with the reserved bacon and spring onion bulbs. Finish with chopped cilantro and serve with warm corn tortillas.