Reviewed: Oct. 25, 2012

Really delicious! The cactus tastes exactly like green beans. I really enjoyed making something so out of the ordinary.

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Reviewer:

mbrenn

Reviewed: Oct. 19, 2012

Absolutely love this recipe. The only thing that I change is I add more cumin..

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Reviewer:

dfranks315

Cooking Level: Intermediate

Reviewed: Jun. 17, 2012

This soup was delicious. I used yams instead of white potatoes which gave it some better nutrition, color and a little sweetness. I would recommend checking the lentils after 20 minutes, they cooked faster than the hour that was suggested.

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Reviewer:

LLA

Reviewed: May 27, 2012

Sorry, I thought this was just okay. I tried to make it exactly as written. This recipe used 3 ingredients I'd never used before: jarred nopalitos, dried lentils, and chicken bouillon (granules) - I found the last item (Knorr brand) in the Hispanic section of my grocery store. I wasn't sure if there was some other form of nopales to use; all I could find was jarred "nopalitos", which I didn't cook but just used as-is. The results were probably pretty healthy, but I didn't find it all that exciting, plus I would've liked a lot thicker soup. If I were to make this again, I might cut the water by up to half. For what it's worth, I did share this at a Mexican-themed potluck lunch, and several people said they liked it; and one family took most of the leftover soup.

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Reviewer:

NMChef1

Cooking Level: Intermediate

Reviewed: May 10, 2012

I would have given this a higher rating, except I used fresh cactus fronds. I had to look up how to cook them, and they turned out really mucilaginous. Next time I'll try jarred cactus. The lentils were really yummy.

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Reviewer:

acherry53400

Reviewed: Dec. 28, 2011

Next time I will add fewer potatoes and more cactus, but I will keep everything else the same!

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4 users found this review helpful

Reviewer:

PuggyK

Reviewed: Apr. 30, 2011

Everything is fine except the addition of the chicken bouillon. it takes from the taste of the lentils. I like to boil the lentils with salt and then add cilantro onion and tomato and that's it. the measurements/time are perfect though.

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Reviewer:

epatty123

Reviewed: Feb. 13, 2011

Great recipe! The lentils and cactus go amazingly well together. I omitted the potatoes since I didn't have any and used more cactus than what the recipe called for (since my partner and I really enjoy it). I also didn't have any chicken bouillon handy so I substituted with some Maggie's Seasoning. When boiling the cactus, I added a couple of dry bay leaves and salt to give it more flavor. I added the cactus to the onions then threw in the tomatoes. And to give this soup an extra kick, I sprinkled some ground cayenne pepper along with the cumin! Turned out great, I will be making this again soon!

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Reviewer:

Lilia <3

Cooking Level: Beginning

Home Town: Pacoima, California, USA

Living In: Santa Cruz, California, USA

Reviewed: Jan. 27, 2011

Just made this soup.. even though it may sound horrible..it is delicious! I added a small can of tomato sauce in mine , that only added more flavor and hardly ANY Calories.. I did only 1/2 pound of lentils and cut the recipe in half since it is only my husband and myself.. It will be delicious with a piece of cornbread.

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Reviewer:

deb3627

Cooking Level: Expert

Home Town: Edinburg, Texas, USA

Reviewed: Nov. 22, 2010

The group thought it was delicious! We used 2 tbsp tomato paste instead of fresh tomato. We also used pickled cactus which added spiciness to it and we enjoyed the texture of the lentils.

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12 users found this review helpful