| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Mexican | Soup | 6 | Servings | |
INGREDIENTS
| 2 | c | Dried lentils |
| 6 1/2 | c | Water |
| 2 | ts | Salt |
| 1 | sm | Onion; peeled & halved |
| 2 | Cloves garlic; peeled | |
| 3 | sl | Bacon; in small pieces |
| 1/2 | sm | Onion; chopped |
| 1/2 | md | Green bell pepper; cut in thin slices |
| 1 | ts | Finely chopped garlic |
| 1 | cn | (6-oz) tomato paste |
| 2 | tb | Fresh chopped cilantro |
| 1 | Banana; sliced |
INSTRUCTIONS
Wash the lentils thoroughly. Add to a pot with 6 cups water, salt, onion, and garlic. Bring to a boil, lower heat, and simmer, covered, for about 45 minutes or until the lentils are just tender. Remove the onion and garlic; discard. Make a sofrito by sauteing the bacon pieces in a skillet until they become brown but not crisp. Add the chopped onion, bell pepper, and chopped garlic. Cook until the vegetables are soft. Add the tomato paste and stir to combine. Add the sofrito to the lentils. Rinse out the skillet in which the sofrito was cooked with 1/2 cup water and add to the lentils. Cook for 20 minutes, stirring frequently. Add salt to taste, if desired. If the soup seems too thick, add more water. Just before serving, stir in the cilantro. Serve hot in individual bowls with sliced banana. CASA GRANDE E. 200TH SOUTH, SALT LAKE CITY WINE: J. LOHR CHENIN BLANC, 1983 From the <Micro Cookbook Collection of Mexican Recipes>. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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