Dive into a vibrant and flavorful culinary experience with this easy-to-make Lentil Soup featuring the unique addition of nopales, or prickly pear cactus pads. This hearty and healthy soup combines the earthy goodness of lentils with the subtly sweet and slightly tangy texture of nopales, creating a surprisingly delicious and satisfying meal. It's a perfect blend of Mexican flavors and wholesome ingredients, ideal for a weeknight dinner or a comforting weekend lunch. The recipe is packed with protein and fiber, making it a nutritious and satisfying choice for the whole family.
This recipe offers a fresh twist on a classic comfort food, showcasing the versatility of both lentils and nopales. Forget complicated preparations; this recipe is surprisingly simple and straightforward, perfect for even novice cooks. Ready to transform your dinner routine with a burst of Mexican sunshine? Let's get started with the step-by-step instructions below.
Tools Needed
- pot
- blender
- frying pan
Ingredients
- Lentils: 1 1/4 cups
- Nopales (cactus pads): 4
- Cilantro: 1 bunch
- Pua chiles: 3
- Garlic: 2 cloves
- Onion: 1/2
- Tomatoes: 4
- Oregano: 1/2 teaspoon
- Pepper: 1/4 teaspoon
- Coriander seed: 1/4 teaspoon
- Chile de árbol: 5
- Corn tortillas: 6
- Avocado: null
- Salt: null
Step-by-Step Instructions
Step 1. Prepare Ingredients & Cook Lentils and Nopales
- Rinse and soak lentils for at least 1 hour. Then drain and rinse well. Cook lentils in enough water with a teaspoon of salt over medium heat.
- Cut nopales into squares or strips. Cook in a small pot with a little water, a piece of onion, cilantro sprigs, and salt until tender.
Step 2. Create the Flavorful Base
- Fry chiles de árbol in a pan with hot oil until golden brown. Set aside.
- In a pan, fry chopped tomatoes, onion, garlic, and pua chiles until softened. Add a little water and simmer.
- Blend the fried tomatoes, chiles, garlic, pepper, cilantro, and oregano with some water.
Step 3. Combine and Simmer the Soup
- Cut tortillas into thin strips. Fry in hot oil until golden brown.
- Add the blended sauce to a pot. Add the cooked nopales and lentils (removing some of the lentil broth to avoid excessive liquid). Simmer until flavors meld. Add the remaining lentil broth gradually, if needed.
Step 4. Serve and Garnish
- Serve hot, garnished with fried tortilla strips, avocado, and a chile de árbol.
Read more: Creamy Caldo de Papa Recipe: Easy Mexican Potato Soup
Tips
- Adjust the amount of spices to your preference.
- For a richer flavor, you can sauté the onions and garlic before adding other vegetables.
Nutrition
- N/A
FAQs
1. Can I substitute the nopales?
Yes! Other vegetables like zucchini, spinach, or green beans would work well. Keep in mind that the flavor profile will change slightly.
2. How can I make this soup spicier?
Add a diced jalapeño or a pinch of chili powder to the pot while the soup simmers. You can also add a dash of your favorite hot sauce at the end.
3. What type of lentils should I use?
Brown or green lentils work best for this recipe because they hold their shape well during cooking. Avoid red lentils, as they tend to become mushy.
This delicious and nutritious lentil soup with nopales is a testament to the simple beauty of fresh, wholesome ingredients. Enjoy the vibrant flavors and satisfying texture of this easy-to-make Mexican-inspired recipe. Buen provecho!