Here’s a great soup I love to make on these cold blustery days. It’s anothr great recipe from the Garcia Family in Queretaro, Mexico, that I learnt while living there. It’s really easy and one of the fastest I seen so far making from scratch. It’s also very cheap if your on a budget and goes realy far. It only being two of us it’s usually around for leftovers 2-3 days. I would like to add it’s one of those foods that taste better the next day, I actually like it better the next day. Hope you enjoy and again let me know if you try it here in my comments. Also send me a pic if you like and I will publish it here, send pic to firstname.lastname@example.org.
- 1 15.5 oz bag of Lentils
- 1/2 lb. Bacon-cut up in 1/2″ cubes
- 1 tspsalt
- 2-3 Roma tomatoes-slice in 1/2 long ways then sliced into 1/2 moon
- 1 tbsp Knorr tomato bouillon w/chcken flavor (found in Mexican food section)
- 2-3 qts of water
Empty your whole bag of Lentils into a colinder, holding colinder over a pot or bowl bigger than colinder to wash the beans (beans may go thru colinder being as tiny as the are). After washing them empty into a four qrt. pot. Add 2-3 qrts. of water, 1 tsp. of salt, 1 tbsp. of tomato boullion, cut up bacon and bring to a boil. Reduce hat to medium temp until almost done, adding tomatoes and cooking about five more minutes.
Garnish with chopped onion, chopped cilatro, chopped jalepeno or top it with one of our Tia Lavoria’s Famous Salsas (recomended salsa; Salsa Tomatillo).