Recipe by Gabesgirl
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.
Top Review by TasteTester
We like to have soup often as a healthy alternative. This soup was very good -- I loved the taste of the ham and carrots -- I'll put more carrots in next time because they added such a fresh flavor to the soup. I only used 1/2 of the cheese and it turned out just to our tastes. My husband loved it and I'm making a second batch to freeze tomorrow so we can have it on hand for those busy nights. Thanks, Gabesgirl, for submitting this great recipe!
- 3⁄4 lb chopped ham
- 1 cup chopped carrot
- 1 garlic clove, minced
- 1⁄4 cup chopped onion
- 3 tablespoons extra virgin olive oil
- 7 cups water
- 5 teaspoons beef bouillon
- 1 lb lentils
- 1⁄2 teaspoon rosemary
- 1⁄2 teaspoon thyme
- 1 teaspoon fresh ground black pepper
- salt (to taste)
- 12 ounces panela cheese (or cotija cheese)
Directions See How It's Made
- 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.