Lentil And Cactus Soup Moms Recipes

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LENTIL AND CACTUS SOUP (MOM'S RECIPE)



Lentil and Cactus Soup (Mom's Recipe) image

This is an authentic Mexican recipe from Cueva Grande, Valparaiso, Zacatecas, Mexico. The only thing I changed was the addition of the potatoes.

Provided by ralph512

Categories     Lentil Soup

Time 1h50m

Yield 10

Number Of Ingredients 12

14 cups water
3 cloves garlic, cut into thirds
1 pound lentils, picked over and rinsed
1 ½ tablespoons chicken bouillon (such as Knorr®)
1 teaspoon extra-virgin olive oil
½ small onion, chopped
2 cloves garlic, chopped
1 tomato, chopped
¼ 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

Steps:

  • 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.

Nutrition Facts : Calories 186.5 calories, Carbohydrate 33.7 g, Cholesterol 0.2 mg, Fat 1.2 g, Fiber 10.6 g, Protein 11.9 g, SaturatedFat 0.2 g, Sodium 261.4 mg, Sugar 3.2 g

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