1/2 lb lentils
1/2 an inch of thinly sliced bacon, roughly chopped
1 tomato finely chopped
1 onion finely chopped
A couple of sprigs of cilantro, trimmed
1 tsp olive oil
1 quart chicken stock
Start by browning the bacon with the olive oil on a two quart pot over slow fire. Remove the bacon and transfer the fat to a plate (you'll need it later).
On the same pot add the chicken stock and the lentils. Bring it to a simmer.
Add the fat to the simmering lentils and stir. After a few minutes add the tomato and onion. Cook for a few minutes more, then add the cilantro. Adjust seasoning.
Let it simmer covered until the lentils are soft, the onion is translucent and the stock is a bit thickened, sort of like a stew.
Serve hot and garnish with the bacon crisps.
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