Summer Lentil Soup with Cilantro

Ingredients for 8 portions
1 pound of lentils
2 ½ quarts of water
2 Tbs. of olive oil
1 onion finely chopped
4 garlic cloves minced
1 celery stalk finely chopped
1 red bell pepper finely chopped
Coarse sea salt
Fresh ground black pepper
Fresh cilantro

In a stock pan over medium heat, add the water and the lentils and cook for 20 minutes. In a saucepan over medium heat, heat the olive oil and make a sofrito by sautéing the onions, garlic and celery until translucent, 5 minutes, then adding the pepper. Keep cooking for 10 more minutes. Add the sofrito to the lentils stock pan and cook, covered, for 15-20 minutes. Salt and pepper to taste. Add the cilantro and cook, covered, for 5 more minutes. Discard the cilantro. Serve and garnish with some cilantro leaves.

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