Mexican Lentil Soup With Panela Cheese Recipes
MEXICAN LENTIL SOUP WITH PANELA CHEESE
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
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
MEXICAN LENTIL SOUP
Only 6 ingredients! Add your favorite toppings for a hearty one-bowl meal. Very healthy, lots of fiber!
Provided by Pam-I-Am
Categories Chowders
Time 55m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Heat oil in dutch oven or large soup pot over medium heat.
- Add onion and carrot; cook and stir 3 to 4 minutes.
- Add water, salsa and lentils. Bring to a boil.
- Reduce heat, simmer 30 to 40 minutes or until letils are tender.
- Serve by placing in a bowl and topping with a dollop of sour cream, sliced black olives, chopped green onions or corn chips. Be creative!
Nutrition Facts : Calories 202.9, Fat 3, SaturatedFat 0.3, Sodium 517.9, Carbohydrate 33.7, Fiber 14.4, Sugar 5.3, Protein 12
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