Lentejas Comfort Bowl (Print Version)

# Ingredients:

01 - ¾ teaspoon kosher salt.
02 - 1 jalapeño pepper, optional.
03 - 5 cups chicken or veggie broth.
04 - 3 medium carrots, chopped up.
05 - 12 sprigs of fresh cilantro.
06 - ¼ teaspoon dry Mexican oregano.
07 - 1 russet potato, cut into chunks.
08 - 2 Roma tomatoes, cut in half.
09 - 1 tablespoon olive oil.
10 - ¼ teaspoon ground black pepper.
11 - ½ medium onion, yellow or white.
12 - ½ teaspoon optional bouillon, chicken flavor.
13 - 2 cloves of garlic.
14 - 1 cup of rinsed lentils.

# Instructions:

01 - Warm the oil in a big pot over medium-high heat. Toss in the carrots and stir for 3 minutes.
02 - Puree the tomatoes, oregano, garlic, onion, jalapeño, salt, and pepper until the mix is silky smooth.
03 - Pour the blended mix into the pot, then stir in the cilantro, potato, lentils, bouillon, and broth.
04 - Let it boil, then drop the heat low. Cover it and let it gently cook for 28-30 minutes until the lentils soften.
05 - Take out the cilantro sprigs before dishing it up.

# Notes:

01 - For a veggie-friendly version, stick to vegetable broth.
02 - Dial down the heat by reducing the jalapeño.

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