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.

• Ready In: 1 hr 15 mins
• 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.