Lentil Soup


February 11, 2015


1In a large pot, we do the oil and fry onion, garlic, celery, pepper and carrot until soft.

2Add the tomatoes and pork and cook for a few minutes.

3Put the lentils there and pour enough water to cover them.

4Add salt and pepper and bay leaf.

5Bring the soup to a boil, reduce heat and cook until soft.

6If necessary, add more water.

7The lentil soup is eaten as an appetizer accompanied by rice or corn or wheat bread, room, avocado, etc..


½ kilogram of dried lentils

1 chopped onion

2 cloves of garlic, squeezed

2 carrots, peeled and chopped

1 chopped celery stalk

¼ cup chopped red pepper

2 tomatoes peeled and seeded, chopped or liquid

A little oil

Salt and pepper to taste

Chop into small pieces baked in advance, of spec of ham, diced, to taste


Optional: a bay leaf