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Mexican Lentil Soup with Cactus

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"Mexican lentil soup with cactus is a unique blend of nopale paddles, lentils, and pasilla peppers in a thick and rich chicken broth."
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1 h servings 223 cals
Original recipe yields 4 servings (1 pot of soup )


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  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 g fat; 37.5 g carbohydrates; 14.8 g protein; < 1 mg cholesterol; 518 mg sodium. Full nutrition

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