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Lentil Soup with Cotija and Crema



– 2 cups dry lentils, rinsed – 3 Roma tomatoes, chopped – ½ cup white onion, chopped – 1 garlic clove, chopped – 3 tablespoons cooking oil – 1 ½ teaspoons chicken or vegetable bouillon – 1 carrot, finely chopped – 10 fresh cilantro sprigs, plus more for garnish – Salt to taste – Real California Mexican crema for garnish – Real California Cotija cheese, crumbled for garnish :Hispanic Dairy, Cheese, Cotija, Lentils, Bean Soup, Lent, Crema, Hispanic
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Combine lentils and 7 cups water in a 3-quart pot over medium heat. Bring to a boil, reduce heat to medium-low, cover. Cook for 20 minutes.

While lentils cook, add tomatoes, onion, garlic and 2 cups water to a blender. Blend until smooth.

Heat oil in a large skillet over medium heat. Add tomato mixture and bouillon. Cook for 5 minutes stirring frequently. Remove from heat.

Add cooked tomato mixture, carrot, cilantro and salt (if needed) to lentils. Cook for 15 minutes or until lentils and carrots are tender.

Ladle soup into soup bowls, garnish with fresh cilantro, crema and cotija cheese. Enjoy.

Serves 6

Preparation time: 10 minutes

Cooking time: 35 minutes

Recipe and image created by Ericka Sanchez/@nibblesnfeasts and Nicole Presley/@presleyspantry for the CMAB