Lentil Soup (Sopa de Lentejas)

1. Follow directions on package for lentils. Dice the tomatoes, onion, garlic and cilantro and set aside.

2. While they are cooking, slice bacon into small peices and place into a bowl. Take juice from 1 lime and pour over the bacon. Then fry bacon with the juice, only for about 10 minutes—the bacon will not be hard and should be very soft. Place the bacon on a plate and set aside. Save the grease in pan.

3. Take the diced tomatoes, diced onion, diced garlic, chicken bouillon and add to the pan with the grease. Then if you have a potato masher (or I use the bottom of a cup), smash all the tomatoes and other ingredients until they turn into a liquid. Then add the cilantro and turn the heat off.

4. The lentils should almost be done, so add the other ingredients into the pan. You may need to add more water (around 2 cups) to get this to the soup texture you like. Then cook for about 10 minutes or until done.

5. Serve with tortillas, sour cream and green jalapeno hot sauce.