1 cup of lentils 8 cups of chicken broth 1 carrot, peeled and chopped 1 clove of garlic, chopped 1/2 chopped onion 1 ham bone 1 laurel leaf oil salt and pepper
Fry the garlic and onion in a pot. Add the lentils (previously washed and soaked), the broth, salt, pepper, laurel, carrots and ham bone. Cook the soup on low flame until the lentils are very soft. If the broth evaporates too much, add hot water. Before serving, remove the laurel and the ham bone, picking off the remaining meat.
Video Sopa de Lentejas con Queso de Platillo Sabio ProfecoTV