Lentil Soup

Lets see, this recipe was adapted by my Great Auntie Nita from a recipe by her first husband who was Italian. Then it was adapted by your Grandmother, Miss Julie, to suit her taste and finally changed by me to this recipe. I omit the macaroni, Miss Julie always used it and Great Auntie Nita started the salsa garnish thing.

This soup has always been a family favorite and part of our soup traditions.

Lentil Soup

1 pound package dried Lentils

6 slices meaty bacon, 1/2-inch dice

-or-

2 smoked ham hocks

1 large white onion, chopped

2 celery stalks, with leaves, chopped

2 garlic cloves, minced

1 bay leaf

1/4 teaspoon black pepper

6 cups boiling water

1 10-ounce package frozen spinach

1 cup elbow macaroni (optional)

Garnish: Floyd’s Tomato salsa

Put lentils  bacon or ham hocks, onion, celery, garlic, bay leaf, pepper and boiling water in a soup pot; cook slowly until the beans are soft, about 30 minutes. If using ham hocks remove skin and meat and return to pot - discard bones. Add spinach and elbow macaroni, simmer until macaroni is al dente.

Serve in warm bowls with a big dollop of salsa on top of lentils.

Note: My dad, Floyd, was famous for his easy to make salsa. He always used the maximum amount of garlic we could stand.

Floyd’s Tomato Salsa

1 large white onion, chopped

1 14.5-ounce can diced tomatoes

2 to 6 cloves garlic, minced

1 4-ounce can diced green chilies

Juice from 1/2 a lime

3 tablespoons cilantro (optional)

In a bowl, combine all of the ingredients well. Chill in refrigerator at least one hour for flavors to combine.