Guest Author - Susan Stewart

Lentils were introduced into Central and South America by early Spanish and Portuguese explorers. As they are an inexpensive source of protein, they were quickly integrated into local cuisines. Lentils are a good source of fiber, which helps to lower cholesterol, are rich in vitamins, and low in calories. In Mexico, as in other primarily Catholic countries, lentils have long been used as a staple food during Lent. The recipe for Grandma�s Lentil Soup can be made without meat, if desired.

Lentils and Chorizo
Chorizo is a delicious, smoky Mexican sausage. A little goes a long way!

1 cups lentils , washed and drained.
1 bay leaf
1 medium white or yellow onion
1 clove garlic
1 chorizo sausage link, sliced
salt and pepper

Soak the lentils overnight. Drain, rinse, and drain again. In a medium pan, add lentils, bay leaves, and 3 cups water. Bring to a boil, cover, and reduce heat. Let simmer about 20-25 minutes, almost all of the water should be absorbed.. Meanwhile, finely chop the onion and garlic, and lightly saute in a frying pan with a little olive oil and salt, until transparent. Slit the sausage skin, and crumble the sausage meat into the pan. Discard the skin. Stir, and cook thoroughly. Drain off any excess fat and add onions and chorizo to the cooked lentils. Stir gently, heat through, taste for seasoning, and serve. Makes an excellent side dish with grilled meats.

Lentejas de la Abuela � Grandma�s Lentil Soup

2 cups lentils
1 white or yellow onion
1 dried red chile pepper
2 small potatoes, diced small
1 Roma tomato, seeded and chopped
1 lb. ground beef, or turkey (optional)
2 cloves garlic
2 tbsp. grated cheese, such as Monterey Jack
1 carrot, diced small
Olive oil
Salt � Pepper

Soak the lentils overnight. Drain, rinse, and drain again. In a medium pan, cover with water and cook until softened. More water may be added if needed, keeping in mind that this is a soup. Finely chop the onion and garlic and in a pan, saute them, with the diced carrots and potatoes, in a little olive oil. Carefully remove the seeds and ribs from the dried red chile pepper and mince finely. For less heat, use less chile. Add to the onion mix, along with the chopped tomato, and cook a few minutes more. Add this to the cooked lentils. In a little more olive oil , fry the ground meat until no longer pink. Stir gently into the lentils. Serve the soup with the grated cheese sprinkled on top.