Recovered Recipe by Lovkari

Ingredients

• 1 tbsp oil
• 1 garlic clove, minced
• 1/2 small white onion, diced
• 1 jalapeño pepper, seeded and minced
• 2 Roma tomatoes, chopped
• 1 lb dried lentils, rinsed
• 8 cups chicken broth or water
• 2 tbsp tomato bouillon
• 2 carrots, peeled and sliced
• 1 bunch cilantro, chopped
• 1 avocado, sliced, for serving
• 1/2 cup queso fresco, crumbled, for serving

Instructions

1. Heat the oil in a large pot over medium heat for 1 minute, then sauté the garlic, onion, and jalapeño for 3-4 minutes until softened.
2. Add the tomatoes and cook for 2-3 minutes until they begin to break down and look saucy.
3. Stir in the lentils, broth, tomato bouillon, and carrots, then bring to a boil over high heat.
4. Reduce to a simmer, cover partially, and cook for 30-35 minutes until the lentils are tender but not mushy.
5. Stir in the cilantro during the last 2 minutes of cooking, then taste and adjust salt if needed.
6. Ladle into bowls and top with avocado and queso fresco before serving hot.