Mexican Lentil Soup With Panela Cheese |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 10 |
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Not all Mexican food is fried in lard and full of fat. This is a aromatic soup seasoned with rosemary and thyme and served with Panela (a Mexican moist cheese much like Mozzarella). You can substitute with cotija cheese as well. Ingredients:
3/4 lb chopped ham |
1 cup chopped carrot |
1 garlic clove, minced |
1/4 cup chopped onion |
3 tablespoons extra virgin olive oil |
7 cups water |
5 teaspoons beef bouillon |
1 lb lentils |
1/2 teaspoon rosemary |
1/2 teaspoon thyme |
1 teaspoon fresh ground black pepper |
salt (to taste) |
12 ounces panela cheese (or cotija cheese) |
Directions:
1. Heat olive oil in a large pot and sauté ham and onions until the onions are tender but not browned.
2. Add garlic and carrots and sauté lightly for 1-2 minutes.
3. Add water, bouillon, lentils, rosemary, thyme, black pepper and salt. Bring to a boil.
4. Reduce heat and cover with a tight fitting lid.
5. Cook until tender (approx 1 hour).
6. Serve with warm corn or flour tortillas and and garnish with panela cheese.
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