Sopa de lentejas estilo queretaro (lentil soup) from The Essential Cuisines of Mexico: Revised and updated by Diana Kennedy

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • TrishaCP on February 04, 2015

    This was complicated for a lentil soup (you use 3 pots/skillets, plus dirty a blender), but the outcome is delicious. Definitely recommended if you are looking for a twist to lentil soup and can source fresh nopales. I am currently in Mexico City, and not used to cooking at high altitude, so my lentils took forever to cook- at least the 3 hours mentioned by Mrs. Kennedy. I can't imagine needing to cook them that long where I usually live in Washington, DC. The nopales are cooked separately and it did work to remove some of their sliminess- they added a brightness that was very pleasant in the soup.

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