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Lentils

Prep Time: 5-10 minutes
Servings: 6-10
Cooking Time: 1- 1 1/2 hours

1 lb of lentils (24oz)
12-16 cups of water or more
1 1/2 Maggi chicken buoillons
1/4 of freshly ground pepper
1 tablespoon of tomato paste
1 teaspoon of white vinegar
3 tablespoon of a cup of olive oil
Salt to taste
4 strips bacon or smoked pancetta, cut into pieces
1 stalk of celery, chopped

½ onion
4 garlic cloves
4 twigs of thyme
6 sprigs of cilantro




TIP: Pre-soak lentils for at least 1/2 hr
TIP: For a smoother texture, blend the lentil soup in a blender
TIP: Soak overnight to reduce cooking time
TIP: You can chop the herbs, instead of blending  the last 6 ingredients

TIP: Beans require a large amount of water to cook. Make sure it's soupy and runny while it's boiling and thicker when it's done

TIP: Add two tablespoon of oil to reduce foaming foaming


INSTRUCTIONS

Boil  in a large pot with 12-16 cups of water. Boil on medium-high heat for 40 minutes or until tender (continue adding water as needed).

In a skillet, saute the bacon or pancetta, until crispy. Scoop it out and add it to the lentils

In the same skillet, saute chopped or blended herbs,  celery, black pepper and tomato paste for 1-2 minutes. Then Add 1/2 cup of the lentils juice. Stir for 1 minute and pour into lentils pot.

Stir, chicken bouillon, and add vinegar

Cook for 15-20 minutes

Serve with white rice or pasta


Enjoy!