Lentil and Cactus Soup (Mom’s Recipe)

Description

This is an authentic Mexican recipe from Cueva Grande, Valparaiso, Zacatecas, Mexico. The only thing I changed was the addition of the potatoes.

Ingredients

• 14 cups water
• 3 cloves garlic, cut into thirds
• 1 pound lentils, picked over and rinsed
• 1 ½ tablespoons chicken bouillon (such as Knorr®)
• 1 teaspoon extra-virgin olive oil
• ½ small onion, chopped
• 2 cloves garlic, chopped
• 1 tomato, chopped
• ¼ teaspoon ground cumin, or to taste
• 2 teaspoons chicken bouillon (such as Knorr®), or to taste
• 1 cup cooked nopales (cactus), drained
• 3 small potatoes, peeled and chopped

Prep Time: 20 mins

Cook Time: 1 hr 30 mins

Total Time: 1 hr 50 mins

Servings: 10