Mexican Lentil Soup With Cactus – a delicious recipe with water, lentils, tomato-chicken, nopales, chile peppers, onion. Easy to follow and perfect for any occasion.
Serves 4
Soups & Stews
Servings:persons
1
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.
2
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.
3
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.
4
Stir blended pepper mixture and boiled nopales into the saucepan with the lentils. Simmer until lentils are tender, about 20 minutes more.
180
kcal
Calories
2
g
Fat
18
g
Carbs
21
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 7 ingredients. The key ingredients include: 6 cups water, divided, 1 cup dry lentils, 2 cubes tomato-chicken bouillon, 2 nopales (cactus), and more.
Yes, Mexican Lentil Soup With Cactus falls under the Soups & Stews category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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