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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

Nutrition Info

222.6 calories carbohydrate: 37.5 g cholesterol: 0.3 mg fat: 2.1 g fiber: 18 g protein: 14.8 g saturatedFat: 0.2 g servingSize: - sodium: 517.5 mg sugar: 2.6 g transFat: : - unsaturatedFat: : -

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.

1 pot of soup

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