Lentil and cactus soup - Mexican recipe

Lentil and cactus soup – Mexican recipe

Authentic soup from central Mexico – young lentils and potatoes combined with nopales (cacti).

material: 10 items

  • 14 cups water
  • Cut 3 cloves of garlic into 3 pieces
  • 450g lentils
  • 3 1/2 tablespoons chicken soup
  • 1 teaspoon olive oil
  • 1/2 small onion (chopped)
  • 2 cloves of garlic (chopped)
  • 1 tomato (chopped)
  • 1/4 teaspoon cumin powder, or to taste
  • 1 cup cooked nopales (drained)
  • 3 small potatoes, peeled and chopped


Add 3 cloves of garlic to a pot and bring the water to a boil. Stir in the lentils and 1 1/2 tablespoons chicken broth. Cook over medium-low heat until lentils are almost tender, about 1 hour.

Heat the olive oil in a frying pan and fry the onion and 2 minced garlic cloves for about 5 minutes until the onion is translucent. Add the tomatoes and continue stirring until the tomatoes release their juices, about 5 more minutes.

Add cumin and 2 teaspoons of chicken broth, or to taste. Bring the soup to a boil, add the nopales and potatoes, and simmer until the potatoes are tender, about 20 minutes.

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