Most of us lead extremely busy lives, especially when we are driving our kids back and forth from one activity to another. Sometimes we want to eat a simple meal, but one that is comforting and satisfying. This Sopa de Lentejas comes together very quickly. Perfect for a quick dinner, it makes great leftovers to take to the office for lunch the next day.
Sopa de Lentejas con Tocino y Verduras
Lentil Soup with Bacon and Vegetables
½ lb bacon, cut into ¼” pieces
1 medium onion, diced
2 carrots, peeled and diced
2 cloves garlic, minced
1 jalapeño chile, minced
1 white potato, peeled and diced small
1 large tomato, diced
1 ½ cups brown lentils
6-8 cups chicken stock
1 Tbsp kosher salt
½ cup chopped cilantro
In a large saucepan, cook bacon over medium heat until it renders most of its fat, but is not too crunchy, about 5 minutes. Remove all but 2 Tbsp bacon fat. Add chopped onion, carrot, garlic and chile and sauté until onion is translucent about 3 minutes. Add potatoes and cook another 3 minutes. Add tomatoes and cook until they start to break down, about 4 minutes. Add lentils and 6 cups chicken stock. Add 1 Tbsp salt and bring to a boil. Turn down heat and simmer, covered partially, until lentils soften, 30-40 minutes. If soup looks like it needs more liquid, add 1-2 cups chicken stock. Adjust seasoning and just before serving, add chopped cilantro. Serve with lime wedges.