Lentil and Cactus Soup (Mom's Recipe) recipe
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Ingredients
- 14 cups water 3 cloves garlic, cut into thirds 1 pound lentils, picked over and rinsed 1 ½ tablespoons chicken bouillon (such as Knorr®) 1 teaspoon extra-virgin olive oil ½ small onion, chopped 2 cloves garlic, chopped 1 tomato, chopped ¼ 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
Nutrition Info
- 186.5 caloriescarbohydrate: 33.7 gcholesterol: 0.2 mgfat: 1.2 gfiber: 10.6 gprotein: 11.9 gsaturatedFat: 0.2 gservingSize: -sodium: 261.4 mgsugar: 3.2 gtransFat: : -unsaturatedFat: : -
Directions Lentil and Cactus Soup (Mom's Recipe)
Directions
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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.
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.