• 1 onion, finely chopped
• 4 slices of turkey ham cut into small pieces
• 3 strips of  bacon, cooked until crisp and crumbled 
• 2 stalks celery, chopped
• 2 cloves garlic, minced
• 1 teaspoon dried oregano
• 1 bay leaf
• 1 teaspoon dried basil
• 1 tomato diced small  
• 2 cups dry lentils
• 8 cups water
• salt to taste
• ground black pepper to taste

Directions:

In a large pot, heat about 2 tsp of fat with  the drippings from the bacon over medium heat. Add onions, celery, 2 garlic cloves, oregano, bay leaf, basil, ham,  cook and stir until onion is translucent. Then add the tomatoes and cook for five minutes. Add the lentils and the water. Bring to a boil, reduce heat and simmer for about 1 hour until lentils have cooked through. Season with salt and pepper to taste. 

 

 

 

Serving suggestion:

Serve warm in bowls, garnish with cilantro and  a side of birote or toasted bread.