Mexican Lentil Soup with Cactus

Mexican Lentil Soup with Cactus
  • 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


  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.

05/14/2018
Mexican Lentil Soup with Cactus, recipe PT15M PT1H 5 455 calories

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