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
Preparation:
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.
