Mexican Lentil Soup With Panela Cheese Recipes

MEXICAN LENTIL SOUP

Steps:

• Heat oil in dutch oven or large soup pot over medium heat.
• Add onion and carrot; cook and stir 3 to 4 minutes.
• Add water, salsa and lentils. Bring to a boil.
• Reduce heat, simmer 30 to 40 minutes or until letils are tender.
• Serve by placing in a bowl and topping with a dollop of sour cream, sliced black olives, chopped green onions or corn chips. Be creative!

MEXICAN LENTIL SOUP WITH PANELA CHEESE

Steps:

• Heat olive oil in a large pot and sauté ham and onions until the onions are tender but not browned.
• Add garlic and carrots and sauté lightly for 1-2 minutes.
• Add water, bouillon, lentils, rosemary, thyme, black pepper and salt. Bring to a boil.
• Reduce heat and cover with a tight fitting lid.
• Cook until tender (approx 1 hour).
• Serve with warm corn or flour tortillas and and garnish with panela cheese.