SOPA DE LENTEJAS
LENTIL SOUP

For the soup:
3 qts water
¾ # lentils
½ tb salt
1 # plum tomatoes
¼ medium onion quartered
2 cloves garlic
1 tb canola oil

For the garnish:
½ pineapple cleaned and cored; sliced and then grilled
2 pasilla chiles deveined and lightly toasted
3 oz queso añejo grated (aged Mexican cheese)
6 slices of smoked bacon; cooked and crumbled

Making the soup: In a large saucepan bring 2 qts. of water to a boil, add
the salt and then the lentils and cook for 30 minutes or until they get
soft; let cool. In a blender or food processor blend the lentils with the
water they were cooked in. Strain and set aside.

In another medium saucepan put together the other quart of water and
tomatoes and cook for about 10 minutes; start timing when the water starts
to boil; let cool. In a blender or food processor blend the cooked
tomatoes, onion and garlic, with the cooking water. Strain.

In a large saucepan heat the oil, when hot add the tomato purée, bring it to
a boil and let it simmer for 8 minutes, then add the lentil purée and raise
the heat to high, add 1 tsp. salt, and let it boil for 5 minutes.

Serving the soup: Place the soup in a hot soup bowl, (about 8 ounces per
serving) add
the pineapple in small pieces, the crumbled pasilla pepper, bacon and the
grated cheese.

Yield: 6 servings

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