Mexican Lentil Soup with Cactus recipe
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Ingredients
- 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
- 222.6 caloriescarbohydrate: 37.5 gcholesterol: 0.3 mgfat: 2.1 gfiber: 18 gprotein: 14.8 gsaturatedFat: 0.2 gservingSize: -sodium: 517.5 mgsugar: 2.6 gtransFat: : -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.