1 1/2 c Lentils
1 md Potato, peeled and diced
1 Onion, thinly sliced
1 Carrot, peeled and diced
1/2 ts Dried Thyme
4 c Chicken or Vegetable Stock
3 c Water
3 cl Crushed Garlic
3/4 ts Salt
1/4 ts Hot-Pepper Sauce
2 Corn Tortillas
Sort the lentils, discarding any damaged lentils or stones. Wash the lentils in
a sieve held under cold tap water.
Place the lentils, potato, onion, carrot, thyme, stock, and water in a pot and
bring the mixture to a boil over high heat. Stir well, reduce the heat to very
low, cover and boil gently for 50 minutes.
Combine the garlic, salt, and hot-pepper sauce in a small bowl. Add this mixture
to the cooked soup. Cut the corn tortillas in half and then into julienne
strips; add to soup. Bring the soup back to a boil and serve.
