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.

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Steps

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Heat olive oil in a large pot and saut ham and onions until the onions are tender but not browned.

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Add garlic and carrots and saut lightly for 1-2 minutes.

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Add water , bouillon , lentils , rosemary , thyme , black pepper and salt.

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Bring to a boil.

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Reduce heat and cover with a tight fitting lid.

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Cook until tender.

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Serve with warm corn or flour tortillas and and garnish with panela cheese.

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Ingredients

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ham, carrot, garlic clove, onion, extra virgin olive oil, water, beef bouillon, lentils, rosemary, thyme, fresh ground black pepper, salt, panela cheese