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
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.