MEXICAN LENTIL SOUP WITH PANELA CHEESE

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Mexican Lentil Soup With Panela Cheese image

Not all Mexican food is fried in lard and full of fat. This is a aromatic soup seasoned with rosemary and thyme and served with Panela (a Mexican moist cheese much like Mozzarella). You can substitute with cotija cheese as well.

Provided by Gabesgirl

Categories     Clear Soup

Time 1h15m

Yield 8-10 serving(s)

Number Of Ingredients 13

3/4 lb chopped ham
1 cup chopped carrot
1 garlic clove, minced
1/4 cup chopped onion
3 tablespoons extra virgin olive oil
7 cups water
5 teaspoons beef bouillon
1 lb lentils
1/2 teaspoon rosemary
1/2 teaspoon thyme
1 teaspoon fresh ground black pepper
salt (to taste)
12 ounces panela cheese (or cotija cheese)

Steps:

  • Heat olive oil in a large pot and sauté ham and onions until the onions are tender but not browned.
  • Add garlic and carrots and sauté lightly for 1-2 minutes.
  • Add water, bouillon, lentils, rosemary, thyme, black pepper and salt. Bring to a boil.
  • Reduce heat and cover with a tight fitting lid.
  • Cook until tender (approx 1 hour).
  • Serve with warm corn or flour tortillas and and garnish with panela cheese.

Nutrition Facts : Calories 183.2, Fat 7.8, SaturatedFat 1.6, Cholesterol 22.2, Sodium 672.5, Carbohydrate 13.8, Fiber 5.1, Sugar 2, Protein 14.9

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