Lentejas en su Jugo (Mexican Lentil Soup)

olive oil

🥗Healthier: avocado oil

💰Cheaper: canola oil

Avocado oil offers healthy fats while canola is more budget-friendly.

jalapeño

🥗Healthier: serrano pepper

💰Cheaper: green bell pepper

Serrano adds heat while green bell pepper is milder and cheaper.

vegetable broth

🥗Healthier: homemade broth

💰Cheaper: water with seasonings

Homemade broth is healthier while seasoned water is cost-effective.

cilantro

🥗Healthier: parsley

💰Cheaper: green onions

Parsley offers a similar freshness while green onions are less expensive.

In a pot set to medium heat, add 7 cups of boiling water and 1 lb of lentils.

Add salt, cover, and cook for about 15 to 20 minutes until desired tenderness.

In a pan set to medium heat, fry 1 lb of bacon until crispy, about 12 minutes, then set aside.

In the same oil, sauté 5 chiles and some green onions for a few minutes, then remove from oil.

Remove excess oil from the pan and cook 2 lbs of carne asada, seasoned with blend seasoning, sealing in its juices.

While the meat cooks, make the salsa: in a pot set to medium heat, add 1.5 lbs of tomatillos and 4 jalapeños, covering with boiling water.

Boil until tomatillos change color, about 5 minutes.

Blend the tomatillos and jalapeños with 2 cups of the boiling water, a small bunch of cilantro, 1 white onion, 3 garlic cloves, and 2 tablespoons of chicken bouillon.

Check on the meat after 10 minutes; it should be juicy.

Add the salsa to the meat and mix well, adjusting seasoning with more chicken bouillon if needed.

Add back the bacon, chiles, and lentils; mix well, cover, and cook for another 10 minutes.

Serve topped with reserved bacon, cilantro, onion, radishes, and avocado.

Cooking Techniques

Equipment Needed

Spice Level: