Skip to main content New<> this month
Get the Allrecipes magazine

Mexican Lentil Soup with Cactus

Rated as 0 out of 5 Stars
 made it  |  0 reviews   |   photos

"Mexican lentil soup with cactus is a unique blend of nopale paddles, lentils, and pasilla peppers in a thick and rich chicken broth."
Added to shopping list. Go to shopping list.

Ingredients

1 h servings 223
Original recipe yields 4 servings (1 pot of soup )

Directions

{{model.addEditText}} Print
  1. 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.
  2. 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.
  3. 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.
  4. Stir blended pepper mixture and boiled nopales into the saucepan with the lentils. Simmer until lentils are tender, about 20 minutes more.

Nutrition Facts


Per Serving: 223 calories; 2.1 37.5 14.8 < 1 518 Full nutrition

Similar recipes

Reviews

Read all reviews 0