"Dry" Lentil and Barley Soup

In Mexico it's customary to serve a "dry" soup, either instead of soup or in addition to it. This recipe works for both the "dry" and regular kinds of soups.

Dry Lentil Soup

Ingredients:

1 Cup of green lentils
3 Tablespoons barley
3 Strips turkey bacon
1 teaspoon olive oil (or any other vegetable oil you like)
1/4 Onion, chopped
1 Clove of garlic, minced
1/3 Teaspoon powdered cumin
1/4 Teaspoon fine herbs
Ground black pepper to taste

For "dry" soup use 1.5 liters of water (that's six cups) and 3 Chicken bullion cubes, low-fat, low-sodium
For regular soup use 2.5 liters of water (that's ten cups) and 4 Chicken bullion cubes, low-fat, low-sodium

Preparation:

Soak the lentils in plain water for a couple of hours. Drain and set them aside

Put a soup pot on high heat on the stove. When it heats a little, add the strips of turkey bacon and fry them only until they begin to release some fat. Add the olive oil, carefully, and saute the onion and garlic along with the bacon.

When the onions begin to turn translucent, reduce the flame to low heat and add the water carefully. The hot pot will tend to boil the first of the water fast, so be very careful. Add the lentils and barley and bring the pot, uncovered, to a slow boil. When the water begins to boil, add the bullion cubes, cumin, fine herbs and black pepper. Stir well until the bullion cubes dissolve completely.

Simmer covered for 1.5 to 2 hours, or until the lentils are tender.

Let it cool a bit end serve.