Lentil and Cactus Soup (Mom's Recipe)13 Reviews
- Prep: 20 min
- Cook: 1 hr 30 min
- Ready In: 1 hr 50 min
“This is an authentic Mexican recipe from Cueva Grande, Valparaiso, Zacatecas, Mexico. The only thing I changed was the addition of the potatoes.” - by ralph512
Original recipe yields 10 servings
- 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.
Amount Per Serving (10 total)
- 186 cal
- 1.2 g
- 33.7 g
Based on a 2,000 calorie diet
Reviews (13)Rate This Recipe
"Excellent recipe. I omitted the potatoes and added one small Mexican squash instead. I only used a half pound of lentils also as there are only five of us to feed. Thank you for sharing...." See more"
"Just made this soup.. even though it may sound horrible..it is delicious! I added a small can of tomato sauce in mine , that only added more flavor and hardly ANY Calories.. I did only 1/2 pound of le..." See morentils and cut the recipe in half since it is only my husband and myself.. It will be delicious with a piece of cornbread."
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