SOPA DE LENTEJAS CON TOCINO

• 1 large white onion, thickly sliced or chopped

• 2 garlic cloves, peeled

• 4 medium plum or hothouse tomatoes (flavor is important; shape is not), thickly sliced or chopped

• 12 cups water

• 1/2 pound slab bacon or smoked duck ends, cut into 1/2-inch pieces

• 2 cups brown lentils, rinsed

• 20 cilantro sprigs

• butcher’s twine

• kosher salt

• Creamy jalapeno salsa to serve

In a blender, puree the white onion, garlic, tomatoes, and 3 cups of water.

In a large saucepan, cook the bacon or duck over medium heat until the fat has rendered and the edges start to crisp, about 6 minutes.

Tie the cilantro sprigs together with butcher’s twine so they can be easily removed later on.

Add the puree, the lentils and cilantro sprigs to the saucepan and mix to combine.

Bring the pan to a boil, then simmer, partially covered, until the liquid reduces by half, about 30 minutes.

Add the remaining 3 cups of water and 1 teaspoon of kosher salt.

Partially cover the pan again and simmer until the lentils are completely tender, 30-40 minutes.

Taste and add salt if needed.

Serve with creamy jalapeno salsa.