Lentil and Cactus Soup (Mom's Recipe) The Best Recipes

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Lentil and Cactus Soup (Mom's Recipe)

"This is an genuine Mexican recipe from Cueva Grande, Valparaiso, Zacatecas, Mexico. The most effective thing I modified become the addition of the potatoes."

Ingredients :

• 14 cups water
• three cloves garlic, cut into thirds
• 1 pound lentils, picked over and rinsed
• 1 1/2 tablespoons chook bouillon (including Knorr®)
• 1 teaspoon more-virgin olive oil
• 1/2 small onion, chopped
• 2 cloves garlic, chopped
• 1 tomato, chopped
• 1/4 teaspoon floor cumin, or to flavor
• 2 teaspoons chicken bouillon (including Knorr®), or to taste
• 1 cup cooked nopales (cactus), tired
• three small potatoes, peeled and chopped

Instructions :

Prep : 20M	Cook : 10M	Ready in : 1H50M

• Bring the water to a boil in a soup pot with 3 cloves of garlic. Stir inside the lentils and 1 1/2 tablespoons of bird bouillon. Simmer over medium-low heat till lentils are nearly soft, about 1 hour.
• Heat extra-virgin olive oil in a skillet, and cook and stir the onion and 2 chopped cloves of garlic till the onion turns into translucent, about 5 minutes. Add the tomato and continue to prepare dinner and stir till the tomato releases its juice, approximately 5 extra mins. Stir the tomato aggregate into the lentil soup at the side of cumin and a pair of more teaspoons of hen bouillon, or to flavor. Bring the soup to a simmer, stir in the nopales and potatoes, and prepare dinner over low warmth till the potatoes are smooth, approximately 20 minutes.

Notes :

• Reynolds® Aluminum foil may be used to maintain meals moist, prepare dinner it flippantly, and make smooth-up simpler.

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