Sopita de Nopales y Lentejas

1. Heat the oil in a large pot over medium heat. Once hot, add the onion and sauté for about 5 minutes, until softened. Add the tomatoes and cook for another 7 minutes, until they begin to soften and burst. Add the whole garlic cloves and sauté for 2–3 more minutes. Stir in the dried guajillo chiles, season generously with salt, and cook for 3 minutes.

Transfer the mixture to a blender, add 2 cups of broth, and blend until smooth. Pour the blended sauce back into the pot and add the remaining 6 cups of broth along with the lentils.

• If using uncooked lentils, simmer for about 22 minutes, until tender.

• If using cooked lentils, simmer for about 10 minutes while you prepare the nopales.

2. In a separate pot, add the nopales and cover with water. Bring to a boil and cook until they darken in color, about 10 minutes. Drain, rinse briefly with fresh water, and add them to the soup. Simmer everything together for 5 minutes, then add the chopped cheese. Stir and continue simmering for another 5 minutes. Taste and adjust salt as needed.

Serve hot, garnished with chopped cilantro, fresh lime juice, and optional avocado slices.