Sopa de Lentejas

Step 1

Peel the onion and set it flat on a cutting board. Slice it in half from root to tip, then place each half flat-side down. Slice lengthwise into thin strips, then turn the strips and slice crosswise into small 1/4-inch pieces.

Step 2

Peel the garlic cloves. Place each one on the board, press the flat side of a knife over it with your palm until the garlic flattens and loosens from its skin. Mince the garlic into pieces smaller than a grain of rice—about pencil-tip dots.

Step 3

Rinse the lentils in a fine-mesh strainer under cold running water until the water runs clear, about 30 seconds, catching any stones or shriveled lentils.

Step 4

Pour 2 tablespoons olive oil into a large pot and set it over medium-high heat. When the oil shimmers and slides quickly when you tilt the pot, about 90 seconds, it is ready.

Step 5

Add the diced onion to the hot oil and stir with a wooden spoon once every 20 seconds. Cook until the onion is soft and translucent, about 3 minutes.

Step 6

Add the minced garlic to the pot and stir constantly for 30 seconds until the kitchen fills with a strong garlic smell.

Step 7

Pour in the can of diced tomatoes with its juice and stir for 1 minute to mix the ingredients together.

Step 8

Add the rinsed lentils to the pot and stir once. Pour in 4 cups vegetable broth and stir to combine.

Step 9

Increase the heat to high and bring the mixture to a boil—you will see large rolling bubbles breaking the surface, about 4 minutes. Then reduce the heat to low and simmer uncovered.

Step 10

Simmer the soup, stirring once every 2 minutes, until the lentils are completely soft when pressed against the side of the pot with a spoon, about 18 minutes.

Step 11

Cut the lime in half. Squeeze one half over the pot, stir, and taste a spoonful. Add more lime juice if needed.

Step 12

Taste the soup and sprinkle in salt and pepper a small pinch at a time, stirring after each pinch, until the flavor feels balanced and bright.

Step 13

Ladle the soup into bowls. Scatter a small handful of fresh chopped cilantro on top of each bowl and serve.