Mexican Lentil and Cactus Soup Recipe

Lentil and Cactus Soup 

Ingredients

14 cups water

3 cloves garlic, cut into thirds

1 pound lentils, picked over and rinsed

1 1/2 tablespoons chicken bouillon (such as Knorr®)

1 teaspoon extra-virgin olive oil

1/2 small onion, chopped

2 cloves garlic, chopped

1 tomato, chopped

1/4 teaspoon ground cumin, or to taste

2 teaspoons chicken bouillon (such as Knorr®), or to taste

1 cup cooked nopales (cactus), drained

3 small potatoes, peeled and chopped

Directions

Bring the water to a boil in a soup pot with 3 cloves of garlic. Stir in the lentils and 1 1/2 tablespoons of chicken bouillon. Simmer over medium-low heat until lentils are almost soft, about 1 hour.

Heat extra-virgin olive oil in a skillet, and cook and stir the onion and 2 chopped cloves of garlic until the onion becomes translucent, about 5 minutes. Add the tomato and continue to cook and stir until the tomato releases its juice, about 5 more minutes. Stir the tomato mixture into the lentil soup along with cumin and 2 more teaspoons of chicken bouillon, or to taste. Bring the soup to a simmer, stir in the nopales and potatoes, and cook over low heat until the potatoes are tender, about 20 minutes.

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