Mexican Lentil Soup with Cactus recipe
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6 cups water, divided
1 cup dry lentils
2 cubes tomato-chicken bouillon
2 nopales (cactus)
4 pasilla chile peppers
1 onion, roughly chopped
1 clove garlic
Nutrition Info
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222.6 calories
carbohydrate: 37.5 g
cholesterol: 0.3 mg
fat: 2.1 g
fiber: 18 g
protein: 14.8 g
saturatedFat: 0.2 g
servingSize: -
sodium: 517.5 mg
sugar: 2.6 g
transFat: : -
unsaturatedFat: : -
Directions Mexican Lentil Soup with Cactus
Directions
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Bring 5 cups of water to a boil in a large saucepan. Stir in lentils and bouillon cubes. Simmer over medium-low heat until lentils are nearly tender, 15 to 20 minutes.
Trim off the edges of nopales and scrape spines from both sides using a sharp knife. Rinse and roughly chop. Bring a pot of water to a boil. Add nopales and cook until tender, 8 to 10 minutes. Drain and rinse.
Heat a skillet over medium-low heat. Add pasilla peppers and toast until evenly brown, making sure not to burn them, about 5 minutes. Cool until safe to handle, remove seeds and veins. Combine toasted peppers, onion, garlic, and remaining 1 cup water in a blender. Process until smooth, strain into a bowl.
Stir blended pepper mixture and boiled nopales into the saucepan with the lentils. Simmer until lentils are tender, about 20 minutes more.