Mexican Lentil Soup With Panela Cheese Food

MEXICAN LENTIL SOUP

Steps:

• Heat olive oil in a large pot over medium-high heat. Add in onion, bell pepper, carrots and jalapeno and saute 2 minutes.
• Add garlic and saute 2 minutes longer. Stir in broth, tomatoes, lentils, chili powder, cumin, and coriander and season with salt and pepper to taste.
• Bring mixture to a boil then reduce heat to low and simmer, stirring just a few times throughout cooking, until lentils are tender, about 45 minutes.
• Stir in cilantro and lime juice. Serve warm topping each serving with tortilla strips, avocados and cotija cheese.
• Recipe source: Cooking Classy

MEXICAN LENTIL SOUP WITH PANELA CHEESE

Steps:

• Heat olive oil in a large pot and sauté ham and onions until the onions are tender but not browned.
• Add garlic and carrots and sauté lightly for 1-2 minutes.
• Add water, bouillon, lentils, rosemary, thyme, black pepper and salt. Bring to a boil.
• Reduce heat and cover with a tight fitting lid.
• Cook until tender (approx 1 hour).
• Serve with warm corn or flour tortillas and and garnish with panela cheese.

MEXICAN STYLE LENTIL SOUP

Steps:

• Soak the lentils overnight.
• Boil them in about a liter of water with the half onion and the whole garlic clove. If the pot starts to run dry, just add more water. Remove onion and garlic after they finish cooking.
• In a large pot, fry the bacon until slightly crispy.
• Add chopped onions, jalapenos and crushed garlic. Cook until soft.
• Add tomatoes and cook for another 2 minutes.
• Add cooked lentils with their juices and stir.
• Season with salt and pepper.
• Simmer in low heat for 15 minutes.
• Serve immediately topped with fresh cilantro.

MEXICAN LENTIL SOUP WITH ROASTED GARLIC AND CHILIES

Steps:

• To toast cumin (or coriander) seeds, place the whole seeds in a dry small skillet over low heat. Stir and shake until the seeds release their aroma and darken slightly, just a minute or two. Transfer to a bowl if you won't be grinding them right away, they will continue to cook if left in pan. Grind in a spice grinder or mortar and pestle.
• Sort and rinse the lentils and put them in a soup pot with the water, bay leaf, sage, and oregano. Bring the water to a boil, reduce the heat, and cook, uncovered, at a gentle boil for 15-20 minutes, until the lentils are tender. Remove the herbs.
• While the lentils are cooking, preheat the oven to 350*F. Rub the head of garlic with a little oil, place on a baking sheet, and roast for about 30 minutes, until soft. When the garlic has cooled, slice off the top of the head and squeeze the garlic out of its skin. Puree with the tomatoes in a blender or food processor and set aside.
• Heat the remaining oil in a large saucepan. Add the onion, 1/2 teaspoons salt, cumin, and dried oregano; saute over medium heat until the onion is soft, about 7-8 minutes. Add the carrot and peppers and saute until tender, about 5 minutes. Add the ancho chili powder and the chipotle puree, the pureed tomatoes, and 1 teaspoons salt; simmer for 10 minutes.
• Combine the lentils and their broth with the vegetables, cover and cook over low heat for 30 minutes. Add salt to taste. For more spice, add more ancho chili powder or chipotle puree to taste. Sprinkle in the fresh cilantro and oregano just before serving.
• Enjoy!

MEXICAN LENTIL CASSEROLE

Steps:

• In a large saucepan, saute the onions, green peppers, and celery in heated oil over medium heat for 5 minutes.
• Add in the water; bring to a boil.
• Stir in the lentils; cover, lower heat, and simmer 40 minutes (do not drain).
• Transfer lentil mixture to a large bowl; add in cooked rice, tomato paste, taco seasoning mix, and chili powder; stir to combine.
• Transfer mixture to a lightly greased medium-sized casserole dish.
• Bake, uncovered, in a 350° oven for 20 minutes.
• Sprinkle tortilla chips and cheese on top.
• Bake another 5 minutes or until cheese melts.

MEXICAN LENTIL SOUP

Steps:

• Heat oil in dutch oven or large soup pot over medium heat.
• Add onion and carrot; cook and stir 3 to 4 minutes.
• Add water, salsa and lentils. Bring to a boil.
• Reduce heat, simmer 30 to 40 minutes or until letils are tender.
• Serve by placing in a bowl and topping with a dollop of sour cream, sliced black olives, chopped green onions or corn chips. Be creative!