Nopales are prickly-pear cactus paddles that you can find in most Mexican markets and some supermarkets. You can often buy them precleaned, but if you need to do it yourself, here are some tips. When the cactus is a paddle, the Mexicans call it a nopal, or nopales for plural. Once it's cleaned and trimmed, the pieces are called nopalitos.
You can find Sopa de Lentejas with Nopalitos in certain regions of Mexico. Here is the Rancho Gordo version.
- 2 tablespoons olive oil
- 2 garlic cloves, minced
- 1/4 onion, minced
- 1 cup uncooked Rancho Gordo Black Caviar Lentils or French-style Green Lentils, rinsed and picked over
- 1 bay leaf
- 1 cup cooked nopales (cactus paddles)
- Salt and freshly ground pepper
- 2 hard-cooked eggs, peeled and split in half
- Chopped fresh herbs for garnish (optional)
Serves 2
- In a heavy, large saucepan, heat olive oil over medium heat. Add garlic and onion and stir 30 seconds. Add 5 cups water, the bay leaf, and the lentils; bring to boil. Reduce heat, cover, and simmer until the lentils are tender, stirring occasionally, about 25 minutes. Add more boiling water if needed.
- Add the cooked nopales and let simmer another 5 minutes or so.
- Season with salt and pepper. Divide among bowls and top with eggs, and herbs.