Lentil Soup with Queso Panela
1 lb El Mexicano® Lentils
3/4 oz El Mexicano® Cooked Ham, chopped (optional)
1 cup carrot, chopped
1 cup onion, finely diced
3 tbsps. butter
7 cups chicken, beef or vegetable broth
1/2 tsp. rosemary
1/2 tsp. thyme
salt and black pepper to taste
1 (10oz) El Mexicano® Queso Panela, cubed
15oz El Mexicano® Crema Mexicana
In a saucepan, cook the ham, carrots and onion in the butter until the onions soften (aprox. 5 mins).
Add the broth and the rest of the ingredients.
Cover and simmer, aprox. 45 minutes, until the lentils have soften and are ready to eat.
Accompany with Queso Panela, Crema Mexicana and corn tortillas.