My friend Gladys Amaya makes this soothing El Salvadorean soup for her son, Benjamin.
SERVES 4
6 cups water or vegetable stock,
2 cups brown lentils
2 t. salt (optional)
4 bay leaf
Rinse lentils thoroughly; drain. Bring water to the boil in a heavy soup pot. Add lentils, bay leaf (and salt). Reduce heat and simmer for 45 minutes, until lentils are tender.
3 T. olive oil
1 medium onion, diced
4 cloves garlic, minced
4 stalks celery, diced
2 medium carrots, diced
1 cup diced cabbage
2 T. ground cumin
1 T. oregano
salt, pepper to taste
While lentils are simmering, heat oil in a skillet. Sauté the vegetables and seasonings until onions are golden. Add to the lentils for the final 20 minutes of cooking. Stir well; adjust seasoning to taste. Serve hot.