Mexican Lentil Soup With Panela Cheese

• 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)

1. Heat olive oil in a large pot and saute ham and onions until the onions are tender but not browned.
2. Add garlic and carrots and saute 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.

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

Taken from www.food.com/recipe/mexican-lentil-soup-with-panela-cheese-278227 (may not work)