Mexican Lentil Soup
Sopa de Lentejas Con Nopales
Basic Recipe Ingredients:
1 cup of Green Lentils
3 cups of chopped Cactus (Nopales)
4 large Tomatoes (or 8 small roma)
1/2 an Onion
2 Garlic cloves
1 Green Onion
4-6 cups of Veggie Broth
1 Jalapeno Pepper
a small bunch Cilantro
Salt to taste.
Optional Add-Ins for Added Flavor & Nutrition:
1 piece of Kombu
1 teaspoon of Mexican Oregano
1/4 teaspoon of Cumin
1/4 teaspoon of Turmeric
5 stalks of Kale
Clean and rinse the lentils. Clean and rinse the nopales. De-seed the jalapeno pepper. Take the stalks off the kale leaves if your using them.
Put 1 cup of lentils with 6 cups of water into a pot. Simmer for 30-45 min depending on how well done you want them to be. Mine took 40 min to cook. Drain and rinse once they are done.
In another pot, boil 4 cups of water. When the water is boiling, add 1 chopped green onion, a pinch of salt and 3 cups of chopped cactus (nopales). Simmer for about 20 min til the cactus has changed color and is tender. Drain and rinse once they are done. Discard the green onion.
Put the tomatoes, garlic and jalapeno into your blender and pulse til smooth.
Put the veggie broth and kombu in a pot. Lightly simmer for about 15 min to get all the goodness out of the kombu. Use 4 cups of broth for a thicker soup or 6 cups for a thinner soup. I like to use 6 cups of broth. Add the tomato puree mixture and spices. Cook for a few min. Remove the Kombu.
Add the lentils and cactus (nopales) into the broth. Cook for a few min to warm up the whole thing. Add the kale leaves. Cook for a few minutes. Turn the heat off. Add the cilantro and stir it all in.
I like to serve my lentils with cilantro, avocado and a little lime juice.