LENTIL AND CACTUS SOUP (MOM'S RECIPE)
This is an authentic Mexican recipe from Cueva Grande, Valparaiso, Zacatecas, Mexico. The only thing I changed was the addition of the potatoes.
Provided by ralph512
Categories Lentil Soup
Time 1h50m
Yield 10
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 186.5 calories, Carbohydrate 33.7 g, Cholesterol 0.2 mg, Fat 1.2 g, Fiber 10.6 g, Protein 11.9 g, SaturatedFat 0.2 g, Sodium 261.4 mg, Sugar 3.2 g
MY MOM'S LENTIL SOUP
Make and share this My Mom's Lentil Soup recipe from Food.com.
Provided by CIndytc
Categories Lentil
Time P2DT30m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Combine all but brown sugar after adding cold water to cover. Simemr about 2 hours. After simmering, add your brown sugar. If it does not taste sweet enouph to you add a little more brown sugar. Remove hocks, cool, take off meat and add to soup.
Nutrition Facts : Calories 250.5, Fat 0.5, SaturatedFat 0.1, Sodium 42.8, Carbohydrate 52.9, Fiber 9.9, Sugar 30.2, Protein 10.8
LENTIL AND CACTUS SOUP (MOM'S RECIPE)
This is an authentic Mexican recipe from Cueva Grande, Valparaiso, Zacatecas, Mexico. The only thing I changed was the addition of the potatoes.
Provided by ralph512
Categories Lentil Soup
Time 1h50m
Yield 10
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 186.5 calories, Carbohydrate 33.7 g, Cholesterol 0.2 mg, Fat 1.2 g, Fiber 10.6 g, Protein 11.9 g, SaturatedFat 0.2 g, Sodium 261.4 mg, Sugar 3.2 g
LENTIL AND CACTUS SOUP (MOM'S RECIPE)
This is an authentic Mexican recipe from Cueva Grande, Valparaiso, Zacatecas, Mexico. The only thing I changed was the addition of the potatoes.
Provided by ralph512
Categories Lentil Soup
Time 1h50m
Yield 10
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 186.5 calories, Carbohydrate 33.7 g, Cholesterol 0.2 mg, Fat 1.2 g, Fiber 10.6 g, Protein 11.9 g, SaturatedFat 0.2 g, Sodium 261.4 mg, Sugar 3.2 g
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