3 bacon strips (Optional. Use 1 tablespoon of avocado or grape seed oil instead)
1/2 small onion, diced in small squares
2 medium carrots, diced in small squares
1 celery stick, diced in small squares
1 garlic clove, minced
5 cups vegetable or chicken stock, heated up
1 medium tomatoe, diced in small squares
1 cup dry lentils, rinsed and dried
1 chicken bullion cube
1/2 teaspoon fresh ground pepper
1/2 teaspoon kosher salt
1/4 cup cilantro, chopped
In a medium pot, cook bacon in until crispy. Transfer bacon to a paper towel lined plate, leaving fat in pan.
Adjust heat to medium. Add diced onion, carrots, celery and garlic. Sauté in bacon fat until they vegetables become a little soft, about 3 minutes.
Add the broth, tomatoes, lentils, bullion cube, salt and pepper.
When it starts to boil, add the cilantro and cover pot with lid. Bring to a simmer. Cook, stirring occasionally, until the lentils are soft, about 20 minutes. Check for taste and add more salt & pepper if desired.
Garnish with crumbled bacon. For extra flavor add a few dashes of hot sauce and even a little squeezed fresh lime juice.
Turkey bacon may be substituted.
Avocado or grape seed oil may need to be added to pan when sautéing vegetables if pot is dry.
For a vegetarian option, just skip the bacon, and replace the chicken stock & bullion with vegetable version ones.
This soup can be made ahead by 3 days and kept covered and refrigerated. If making ahead, the lentils may soak up more liquid. When rewarming, add more stock or water to desired consistency.
Serving Size:1 cup
Saturated Fat:2 g
Keywords: Sopa de lentejas, easy soups, healthy soups, recipe for mexican lentil soup