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Mexican Lentil Soup With Panela Cheese

Mexican Lentil Soup With Panela Cheese Recipe

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.
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Prep Time 15 mins
Cook Time 1 hr
Course Starter or Soup
Cuisine Mexican
Calories 183.2 kcal

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)

Instructions
 

  • 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.

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Nutrition

Serving: 266gCalories: 183.2kcalCarbohydrates: 13.8gProtein: 14.9gFat: 7.8gSaturated Fat: 1.6gCholesterol: 22.2mgSodium: 672.5mgFiber: 5.1gSugar: 2g
Keyword < 4 Hours, Beans, Beginner Cook, Clear Soups, Easy, Grains, Inexpensive, Lentils, Mexican
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