Lentil and Cactus Soup (Mom's )

Lentil and Cactus Soup (Mom's )
Lentil and Cactus Soup (Mom's ) could be just the gluten free and dairy free recipe you've been looking for. This recipe serves 10. This main course has 209 calories, 13g of protein, and 1g of fat per serving. If you have tomato, olive oil, ground cumin, and a few other ingredients on hand, you can make it. It is perfect for Autumn. From preparation to the plate, this recipe takes approximately 1 hour and 50 minutes. If you like this recipe, take a look at these similar recipes: Mom’s Ultimate Vegetarian Lentil Loaf, Mom’s Ultimate Vegetarian Lentil Loaf, and Mom’s Ultimate Vegetarian Lentil Loaf.

Instructions

1
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.
Ingredients you will need
Chicken BouillonChicken Bouillon
LentilsLentils
CloveClove
GarlicGarlic
WaterWater
SoupSoup
Equipment you will use
PotPot
2
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.
Ingredients you will need
Extra Virgin Olive OilExtra Virgin Olive Oil
CloveClove
GarlicGarlic
OnionOnion
Equipment you will use
Frying PanFrying Pan
3
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.
Ingredients you will need
Chicken BouillonChicken Bouillon
SoupSoup
PotatoPotato
NopalesNopales
TomatoTomato
CuminCumin
JuiceJuice

Equipment

DifficultyExpert
Ready In1 h, 50 m.
Servings10
Health Score84
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