Best Lentil And Cactus Soup Moms Recipes

LENTIL AND CACTUS SOUP (MOM'S RECIPE)

Lentil and Cactus Soup (Mom's Recipe) image

This is an authentic Mexican recipe from Cueva Grande, Valparaiso, Zacatecas, Mexico. The only thing I changed was the addition of the potatoes.

Provided by ralph512

Categories Lentil Soup

Time 1h50m

Yield 10

Number Of Ingredients 12

Ingredients

14 cups water
3 cloves garlic, cut into thirds
1 pound lentils, picked over and rinsed
1 ½ tablespoons chicken bouillon (such as Knorr®)
1 teaspoon extra-virgin olive oil
½ small onion, chopped
2 cloves garlic, chopped
1 tomato, chopped
¼ teaspoon ground cumin, or to taste
2 teaspoons chicken bouillon (such as Knorr®), or to taste
1 cup cooked nopales (cactus), drained
3 small potatoes, peeled and chopped

Steps:

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.

Nutrition Facts : Calories 186.5 calories, Carbohydrate 33.7 g, Cholesterol 0.2 mg, Fat 1.2 g, Fiber 10.6 g, Protein 11.9 g, SaturatedFat 0.2 g, Sodium 261.4 mg, Sugar 3.2 g

LENTIL & CARDAMOM SOUP

Lentil & cardamom soup image

Cheap and cheerful red lentils are jazzed up with coconut milk and plenty of spices in this quick and warming soup recipe

Provided by Jack Monroe

Categories Dinner, Lunch, Supper

Time 25m

Yield Serves 2-3

Number Of Ingredients 13

Ingredients

1 large onion , finely chopped
2 fat garlic cloves , crushed
1 large carrot , finely chopped
thumb-sized piece of ginger , peeled and finely chopped
2 tbsp oil , sunflower, rapeseed or groundnut all work well
½ tsp turmeric
seeds from 10 cardamom pods
1 tsp cumin , seeds or ground
100g red lentils
400ml can light coconut milk
zest and juice 1 lemon
pinch of chilli flakes
handful of parsley or coriander, chopped

Steps:

Put the onion, garlic, carrot and ginger into a saucepan, drizzle over the oil, and cook for a few mins to soften. Add the turmeric, cardamom and cumin. Stir well to combine, and cook gently for a few mins more, until the spices are aromatic.
Add the lentils to the pan. Pour over the coconut milk, fill the can with water and add this too. Bring to the boil, then reduce to a simmer for 15 mins until the lentils are soft and swollen but retain a little bite. Using a hand blender, pulse the soup until some is blended completely, leaving some larger vegetable chunks.
Zest the lemon straight into the pan, then squeeze the juice over the soup and stir through with a pinch of salt, chilli and finely chopped herbs. Ladle into bowls and sprinkle over a little more lemon zest, if you like.

Nutrition Facts : Calories 363 calories, Fat 20 grams fat, SaturatedFat 12 grams saturated fat, Carbohydrate 31 grams carbohydrates, Sugar 8 grams sugar, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 0.2 milligram of sodium