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Mexican Lentil Soup with Braised Oxtail

Rumba Meats® Beef Oxtails


  • Rumba® Beef Oxtails (1 package, about 2¼ pounds)
  • 1 (16-ounce) package dried lentils
  • 5 cups water
  • 1 (12-ounce) jar sofrito tomato cooking base
  • 1 (12-ounce) package frozen sliced carrots
  • 1 tablespoon ground cumin
  • 1 tablespoon garlic powder
  • 1 bay leaf
  • Salt and black pepper, to taste


  • Chopped cilantro
  • Lime wedges


  1. Combine all ingredients in a slow cooker. Cover and cook on low heat for 8 hours. Taste and adjust seasonings, if needed.
  2. Serve lentil soup in bowls topped with cilantro and lime.
  3. Delicious served with warm flour tortillas or bolillo rolls, if desired.