Photo: Cala
Lentil and Cactus Soup (Mom's Recipe)
12 ingredients
20 min + 1 hr 30 min
10 servings
openrecipes
"This is an authentic Mexican recipe from Cueva Grande, Valparaiso, Zacatecas, Mexico. The only thing I changed was the addition of the potatoes."
Estimated Nutrition (whole recipe, rough)
638
Calories
47g
Protein
18g
Fat
74g
Carbs
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Lentil | 1/2 cup cooked (99g) | 115 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Cumin | 1 tsp ground (2.1g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Water | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 14 cups water
- 3 cloves garlic, cut into thirds
- 1 pound lentils, picked over and rinsed
- 1 1/2 tablespoons chicken bouillon (such as Knorr®)
- 1 teaspoon extra-virgin olive oil
- 1/2 small onion, chopped
- 2 cloves garlic, chopped
- 1 tomato, chopped
- 1/4 teaspoon ground cumin, or to taste
- 2 teaspoons chicken bouillon (such as Knorr®), or to taste
- 1 cup cooked nopales (cactus), drained
- 3 small potatoes, peeled and chopped
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By allrecipes ·
Recipe sourced from
openrecipes