Lentil and Cactus Soup (Mom's Recipe) |
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Prep Time: 20 Minutes Cook Time: 90 Minutes |
Ready In: 110 Minutes Servings: 10 |
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This is an authentic Mexican recipe from Cueva Grande, Valparaiso, Zacatecas, Mexico. The only thing I changed was the addition of the potatoes. 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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