This heartwarming lentil soup with chochoyotes (Mexican dumplings), is perfect for a cold day. The lentils are made in a savory broth made with tomatoes, onions, and spices. This simple and easy-to-make recipe is perfect for those that want to make more healthy and authentic Mexican food!
Chochoyotes (Mexican Dumplings)
That’s right, Mexico has its very own dumplings and they are adorable and so delicious! I actually did not grow up eating chochoyotes because they are not typical to the state of Michoacan. So what are chochoyotes and what are they made of? Chochoyotes are dumplings made from masa harina, the same “corn flour” that corn tortillas and tamales are made from.
Chochoyotes are first shaped into little balls of dough and then pressed down to create a dent or bowl-like shape. This shape makes them one of the most unique dumplings because it holds the broth and other soup ingredients inside like a mini bowl! It makes eating soup a lot more comforting and fun 🙂
Tips For The BEST Chochoyotes
- Use instant masa harina. I highly recommend using Maseca brand for the dough. This is the best and most authentic masa harina to use
- Keep a small bowl of water nearby while you are making your dumplings. Masa harina tends to dry fast and you might want to lightly dip your fingers in the water when molding your dumplings.
- If you want to add flavor to your dumplings, I highly recommend adding some tamal chili sauce from this authentic tamale recipe. You only need to add about 1/4 cup of the sauce to give these Mexican corn dumplings extra flavor and color.
- You can add these chochoyotes to mole, other soups, and any saucy Mexican dish you’d like to collect inside your little dumplings 🙂
Tips For The Best Lentils Soup
- Try to use green or brown lentils for this recipe.
- Avoid overcooking the lentils as they can get real mushy, but if you like that, do you!
- Choose to blend the tomatoes, garlic and onion, or not. I personally like both options.
- I recommend using Better than Bouillon Vegetable Broth or No Chicken Broth. This option is a bouillon paste that you have to mix with water to make a broth.
- You can also use any of the vegan Knorr seasonings. This is a bouillon powder that you mix with water to make a broth.
- I highly recommend adding roasted poblano peppers on top of the soup for extra flavor and veggies. To roast poblanos just roast in the oven or air fryer at 400 for 15 minutes. Flip halfway through. Immediately place in a plastic bag to sweat/continue cooking. Peel, deseed, and slice.
Other Vegan Mexican Recipes:
Sopa de Albondigas (Mexican Meatball Soup)
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Chochoyotes in Lentil Soup
- Total Time: 35 minutes
- Yield: 6-8 1x
- Diet: Vegan
Description
This heartwarming lentil soup with chochoyotes (Mexican dumplings), is perfect for a cold day. The lentils are made in a savory broth made with tomatoes, onions, and spices. This simple and easy-to-make recipe is perfect for those that want to make more healthy and authentic Mexican food!
Ingredients
Chochoyotes:
- 1 cup instant masa flour (Maseca)
- 1 cup hot water
- 1/2 teaspoon of salt
Lentil Soup:
- 2 cups green lentils
- 1 tbsp neutral oil (I used avocado)
- 4 tomatoes
- 2–3 garlic cloves
- 1 small onion
- 1 Jalapeno (optional)
- 8 cups vegetable broth (see above)
- 2 roasted poblano peppers (optional for garnish)
- Cilantro
Instructions
Lentil Soup (make first):
- Chop tomatoes, jalapeño, onion, and mince the garlic.
- Turn a large pot on medium heat and add oil. Once the oil is hot, add onion and cook for 2 minutes. Then add garlic, jalapeño, and tomatoes. Fry until tomato cooks down a bit.
- Next, add about 1/2 cup vegetable broth and blend using an immersion blender or regular blender. This step is optional and I only do it about half of the time.
- Add the rest of the vegetable broth and cover it until it boils. Once it boils, reduce to a simmer and add your lentils. Cook for 12-15 minutes until lentils are tender but not mushy.
Chochoyotes:
- Set a large pot of water to boil. Once it boils, turn it down to a low simmer. Meanwhile, prepare the dough.
- Add your masa harina to a mixing bowl. Add the salt and mix it in.
- Slowly add the hot water while mixing it until you reach a masa dough that is slightly sticky, but holds together. Make sure it is not dry.
- Cover your dough with a wet towel while you make your balls to avoid it from drying out.
- Take about 1.5 tablespoons of dough and use your hands to roll it into a ball. Use your thumb to press down the center and create a dent, the concave shape of the bowl.
- Repeat step 5 until all the dough is used. When each dumpling is made, place it under the wet towel to avoid it drying out.
- Once all the dumplings are made, gently place them in the pot of simmering water and cook for about 15 minutes or until they all rise to the top.
- Drain the water and gently place them in the pot of lentil soup. Garnish with cilantro, sliced poblano peppers, and enjoy!
- Prep Time: 20
- Cook Time: 15
- Category: Soups
- Method: Stove
- Cuisine: Mexican
