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Mexican Lentil Soup with Cactus

"Mexican lentil soup with cactus is a unique blend of nopale paddles, lentils, and pasilla peppers in a thick and rich chicken broth."

Ingredients :

• 6 cups water, divided
• 1 cup dry lentils
• 2 cubes tomato-chicken bouillon
• 2 nopales (cactus)
• 4 pasilla chile peppers
• 1 onion, roughly chopped
• 1 clove garlic

Instructions :

Prep : 15M	Cook : 4M	Ready in : 1H

• Bring 5 cups of water to a boil in a large saucepan. Stir in lentils and bouillon cubes. Simmer over medium-low heat until lentils are nearly tender, 15 to 20 minutes.
• Trim off the edges of nopales and scrape spines from both sides using a sharp knife. Rinse and roughly chop. Bring a pot of water to a boil. Add nopales and cook until tender, 8 to 10 minutes. Drain and rinse.
• Heat a skillet over medium-low heat. Add pasilla peppers and toast until evenly brown, making sure not to burn them, about 5 minutes. Cool until safe to handle; remove seeds and veins. Combine toasted peppers, onion, garlic, and remaining 1 cup water in a blender. Process until smooth; strain into a bowl.
• Stir blended pepper mixture and boiled nopales into the saucepan with the lentils. Simmer until lentils are tender, about 20 minutes more.

Notes :

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