Mexican Lentil Soup With Panela Cheese

Submitted 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."

 

• Ready In: 1hr 15mins
• Ingredients: 13
• Serves: 8-10

ingredients

• 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

1. Heat olive oil in a large pot and sauté ham and onions until the onions are tender but not browned.
2. Add garlic and carrots and sauté lightly for 1-2 minutes.
3. Add water, bouillon, lentils, rosemary, thyme, black pepper and salt. Bring to a boil.
4. Reduce heat and cover with a tight fitting lid.
5. Cook until tender (approx 1 hour).
6. Serve with warm corn or flour tortillas and and garnish with panela cheese.

Reviews

[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!