Recipes - Soup Recipes
Lentil and Cactus Soup
This is an authentic Mexican recipe from Cueva Grande, Valparaiso, Zacatecas, Mexico. The only thing I changed was the addition of the potatoes.
Active Time: 00:20 Minutes
Total Time: 01:30
Yield: 8 - 10 servings
RECIPE 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
1. 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.
2. 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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