Mexican Lentil Soup With Panela Cheese - cooking recipe

Ingredients

3/4 lb chopped ham
1 cup chopped carrot
1 garlic clove, minced
1/4 cup chopped onion
3 tablespoons extra virgin olive oil
7 cups water
5 teaspoons beef bouillon
1 lb lentils
1/2 teaspoon rosemary
1/2 teaspoon thyme
1 teaspoon fresh ground black pepper
salt (to taste)
12 ounces panela cheese (or cotija cheese)

Preparation

Heat olive oil in a large pot and saute ham and onions until the onions are tender but not browned.
Add garlic and carrots and saute lightly for 1-2 minutes.
Add water, bouillon, lentils, rosemary, thyme, black pepper and salt. Bring to a boil.
Reduce heat and cover with a tight fitting lid.
Cook until tender (approx 1 hour).
Serve with warm corn or flour tortillas and and garnish with panela cheese.