Best 3 Lentil And Cactus Soup Moms Recipes
**Lentil and Cactus Soup: A Culinary Journey into Mexican Flavors**
In the heart of Mexican cuisine lies a vibrant and unique dish that embodies the country's rich culinary heritage: lentil and cactus soup. This delectable soup, known as "sopa de lentejas con nopales" in Spanish, is a harmonious blend of earthy lentils, succulent cactus paddles, and an array of aromatic spices. Originating from the central and northern regions of Mexico, this hearty and flavorful soup has become a beloved staple in many households, often served as a comforting meal during the cooler months. Join us on a culinary adventure as we explore the authentic flavors of lentil and cactus soup and present a collection of delectable recipes that showcase its versatility and appeal. From traditional preparations to modern twists, these recipes capture the essence of this Mexican treasure, inviting you to savor the distinct flavors and textures that make it a truly special dish.
LENTIL AND CACTUS SOUP (MOM'S RECIPE)
This is an authentic Mexican recipe from Cueva Grande, Valparaiso, Zacatecas, Mexico. The only thing I changed was the addition of the potatoes.
Provided by ralph512
Categories Lentil Soup
Time 1h50m
Yield 10
Number Of Ingredients 12
Steps:
- Bring the water to a boil in a soup pot with 3 cloves of garlic. Stir in the lentils and 1 1/2 tablespoons of chicken bouillon. Simmer over medium-low heat until lentils are almost soft, about 1 hour.
- Heat extra-virgin olive oil in a skillet, and cook and stir the onion and 2 chopped cloves of garlic until the onion becomes translucent, about 5 minutes. Add the tomato and continue to cook and stir until the tomato releases its juice, about 5 more minutes. Stir the tomato mixture into the lentil soup along with cumin and 2 more teaspoons of chicken bouillon, or to taste. Bring the soup to a simmer, stir in the nopales and potatoes, and cook over low heat until the potatoes are tender, about 20 minutes.
Nutrition Facts : Calories 186.5 calories, Carbohydrate 33.7 g, Cholesterol 0.2 mg, Fat 1.2 g, Fiber 10.6 g, Protein 11.9 g, SaturatedFat 0.2 g, Sodium 261.4 mg, Sugar 3.2 g
LENTIL AND CACTUS SOUP (MOM'S RECIPE)
This is an authentic Mexican recipe from Cueva Grande, Valparaiso, Zacatecas, Mexico. The only thing I changed was the addition of the potatoes.
Provided by ralph512
Categories Lentil Soup
Time 1h50m
Yield 10
Number Of Ingredients 12
Steps:
- Bring the water to a boil in a soup pot with 3 cloves of garlic. Stir in the lentils and 1 1/2 tablespoons of chicken bouillon. Simmer over medium-low heat until lentils are almost soft, about 1 hour.
- Heat extra-virgin olive oil in a skillet, and cook and stir the onion and 2 chopped cloves of garlic until the onion becomes translucent, about 5 minutes. Add the tomato and continue to cook and stir until the tomato releases its juice, about 5 more minutes. Stir the tomato mixture into the lentil soup along with cumin and 2 more teaspoons of chicken bouillon, or to taste. Bring the soup to a simmer, stir in the nopales and potatoes, and cook over low heat until the potatoes are tender, about 20 minutes.
Nutrition Facts : Calories 186.5 calories, Carbohydrate 33.7 g, Cholesterol 0.2 mg, Fat 1.2 g, Fiber 10.6 g, Protein 11.9 g, SaturatedFat 0.2 g, Sodium 261.4 mg, Sugar 3.2 g
LENTIL SOUP WITH CAULIFLOWER AND CHEESE
Thanks to two pantry staples -- lentils and chicken broth -- you can get this satisfying soup on the table in a flash.
Provided by Martha Stewart
Categories Food & Cooking Soups, Stews & Stocks Soup Recipes
Time 1h
Yield Makes 6 cups
Number Of Ingredients 10
Steps:
- Heat oil in a medium pot over medium-high heat. Add onion, celery, carrot, and thyme. Season with salt and pepper and cook, stirring occasionally, until vegetables are softened, about 8 minutes. Add lentils and broth; bring to a boil. Reduce heat, cover, and simmer until lentils are tender, about 30 minutes. Stir in cauliflower, increase heat to medium-high, and simmer just until cauliflower is crisp-tender, about 3 minutes. Remove thyme; season with salt and pepper.
- Preheat broiler with rack 6 inches from heating element. Divide soup among 4 broilerproof ramekins or soup bowls. Top with cheese and broil until golden and bubbling, 3 to 4 minutes. Garnish with thyme and serve immediately.
Tips:
- Choose the right type of cactus: Look for tender, young cactus pads that are free of thorns. Prickly pear and nopales are commonly used varieties.
- Properly clean the cactus: Remove the thorns and spines from the cactus pads using a sharp knife or vegetable peeler. Wear gloves to protect your hands.
- Soak the cactus: Soaking the cactus pads in salted water helps remove any bitterness and slimy texture.
- Use a variety of lentils: Mixing different types of lentils, such as brown, green, and red lentils, adds flavor and texture to the soup.
- Simmer for a rich flavor: Allow the soup to simmer for at least 30 minutes to develop a deep and savory flavor.
- Adjust the consistency: If you prefer a thicker soup, mash some of the cooked lentils to create a creamy texture.
- Garnish with fresh herbs: Add a sprinkle of chopped cilantro, parsley, or green onions for a pop of freshness and flavor.
Conclusion:
Lentil and cactus soup is a delightful and nutritious dish that combines the goodness of lentils with the unique flavor of cactus. By following these tips and the detailed recipe, you can easily prepare this delicious and healthy soup at home. Experiment with different types of lentils and cactus varieties to create a personalized and flavorful soup that suits your taste. Enjoy this hearty and wholesome soup as a comforting meal or a healthy lunch option.
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