- 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
- 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.
- 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.
- 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.
- 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
recipepes.com
Mexican Lentil Soup with Cactus, recipe
PT15M
PT1H
5
455 calories
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