Lentil And Cactus Soup (Mom'S Recipe)

• 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(R))
• 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(R)), or to taste
• 1 cup cooked nopales (cactus), drained
• 3 small potatoes, peeled and chopped

1. Bring the water to a boil in a soup pot with 3 cloves of garlic. Stir in the lentils and 1 1/2 tablespoons of chicken bouillon. Simmer over medium-low heat until lentils are almost soft, about 1 hour.
2. Heat extra-virgin olive oil in a skillet, and cook and stir the onion and 2 chopped cloves of garlic until the onion becomes translucent, about 5 minutes. Add the tomato and continue to cook and stir until the tomato releases its juice, about 5 more minutes. Stir the tomato mixture into the lentil soup along with cumin and 2 more teaspoons of chicken bouillon, or to taste. Bring the soup to a simmer, stir in the nopales and potatoes, and cook over low heat until the potatoes are tender, about 20 minutes.

water, garlic, lentils, chicken bouillon, extravirgin olive oil, onion, garlic, tomato, ground cumin, chicken bouillon, nopales, potatoes

Taken from www.allrecipes.com/recipe/214084/lentil-and-cactus-soup-moms-recipe/ (may not work)