1/2 lb. (1 1/4 cups) Brown or green lentils, cleaned, rinsed

8 cups Water or vegetable stock

1 Bay leaf, dry

1/2 White onion

1/2 White onion, diced

2 Roma tomato, diced

1 Chile serrano

2 Garlic cloves, minced

4 springs Cilantro

Place your lentils in a medium sauce pot, add water, onion, and bay leaf. Bring to a low simmer and let cook for 20 minutes.

While the lentils are cooking, make a small incision using a sharp knife on the tip of the serrano pepper (like an X). Set a large sauté pan to medium heat and add the diced onion. Let the onions cook until translucent and tender, about 4-5 minutes. If it begins to stick to the pan add a little bit of water.

Add garlic and cook for 1 more minute. Add diced tomato and chile serrano (whole) and cook until the tomato has broken down, about 6 minutes.

Remove the ½ onion and bay leaf from the lentils, and add the vegetable mixture, and cilantro sprigs to the pot. Simmer slowly for about 8 minutes.

Remove the cilantro sprigs, and serrano pepper. Season with salt and pepper to taste.

Cut the chile serrano into rounds and add it back to the pot to make the soup extra spicy. (optional)

• Make sure you sort through the lentils looking for pebbles, and dirt, then give them a good rinse. • You can leave the chile serrano whole or you can mince it and add it the vegetable mixture (it is spicier this way).