Recipe by Molly Bloom
This is a hearty, spicy and highly nutrious soup. Vegetarians can ommit the bacon. I would like to add that you don't have to add cumin to dishes to make them taste Mexican or authentic. I was born and raised in Mexico, and most of the dishes my family and friends enjoy there have little or no cumin at all. I'm appalled when I see recipes that call for more than a pinch of this spice.
Top Review by Yuriana A.
Finally someone says it! 99.99% of the time authentic Mexican food does not, I repeat does not require cumin. For some odd reason, ppl think cumin is a staple ingredient in Mexican food, BUT ITS NOT!! I love your recipe, this is the exact way we cook our lentils (minus the bacon) but Im gonna give that part a try as I love me some piggy. Greetings from Guanajuato & Monterrey Mexico
- 2 cups lentils, uncooked
- 1 large tomatoes, chopped
- 2 jalapeno chiles, chopped
- 1 medium onion, chopped
- 1 garlic clove, crushed
- 1⁄2 lb streaky bacon
- 1⁄4 cup cilantro, chopped
- 1⁄2 onion
- 1 garlic clove
- salt and pepper
Directions See How It's Made
- Soak the lentils overnight.
- Boil them in about a liter of water with the half onion and the whole garlic clove. If the pot starts to run dry, just add more water. Remove onion and garlic after they finish cooking.
- In a large pot, fry the bacon until slightly crispy.
- Add chopped onions, jalapenos and crushed garlic. Cook until soft.
- Add tomatoes and cook for another 2 minutes.
- Add cooked lentils with their juices and stir.
- Season with salt and pepper.
- Simmer in low heat for 15 minutes.
- Serve immediately topped with fresh cilantro.