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Mexican Lentil Soup With Panela Cheese

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“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
SERVES:
8-10
UNITS:
US

Ingredients Nutrition

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.

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