Mexican Lentil Soup With Panela Cheese

Total Time
1hr 15mins
Prep 15 mins
Cook 1 hr

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.

Ingredients Nutrition


  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.


Most Helpful

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!

TasteTester May 02, 2008

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