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.