In Colombia, lentil soup (sopa de lentejas) is a traditional comfort food often served with potatoes and a bright garnish. It reflects the country’s reliance on legumes as an affordable protein source and is commonly enjoyed in family meals and on cooler evenings.

Colombian versions may include chorizo, plantains, or a splash of milk, and often feature cubed potatoes and a garnish of cilantro. In the coastal regions, coconut milk is sometimes added for a richer texture.

It is typically served hot in a deep bowl, topped with a drizzle of olive oil or a spoonful of yogurt, and accompanied by crusty bread or arepas. A side of sliced avocado is also common.

Lentil soup is a staple for everyday family meals but is also served during modest celebrations, such as birthdays or community gatherings, because it feeds many people affordably.

Kenji’s version adds a lemon‑garlic‑parsley drizzle (grammalada) and a yogurt‑based finishing sauce, giving the classic Colombian‑style soup a bright, tangy twist that bridges American comfort food with Latin American tradition.

Common errors include over‑browning the mirepoix, not toasting the lentils long enough, and adding the yogurt drizzle to boiling soup which can cause curdling. Also, be sure to fully soften the lentils; they should not be al dente.

The grammalada emulsifies lemon zest, garlic, parsley, and oil, creating a bright, aromatic paste that distributes flavor more evenly and adds a silky texture that plain juice cannot achieve.

Yes, the soup can be prepared up to two days in advance. Store it in an airtight container in the refrigerator, keep the yogurt‑grammalada separate, and reheat gently, stirring in the drizzle just before serving.

Fully cooked lentils should be soft and slightly creamy but still hold their shape. The soup should have a velvety body with visible potato cubes and a light sheen from the olive oil.

The YouTube channel J. Kenji López‑Alt focuses on science‑based cooking, detailed technique breakdowns, and practical recipes that demystify classic and modern dishes for home cooks.

Kenji emphasizes the underlying chemistry of ingredients, often testing multiple variations to find the most reliable method, whereas many channels prioritize speed or visual flair over reproducible, tested techniques.