Lentejas Charras Lentil Soup

Steps

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1. 1
   Soak the lentils in seven cups of water with a piece of onion, two garlic cloves, and two bay leaves.
   ▶ ≈0:00
2. 2
   Set the pot to medium heat, bring to a boil, and cook for about 25 minutes until the lentils are soft and tender.
   ▶ ≈0:12
3. 3
   Once the lentils are cooked, reduce to the lowest heat setting to keep them warm while you prepare the remaining ingredients.
   ▶ ≈0:25
4. 4
   Heat a pan over medium-high heat and cook the bacon for about 5 minutes until crispy.
   ▶ ≈0:32
5. 5
   Remove the cooked bacon, add the diced potatoes, season with a little salt, and cook for about 7 minutes.
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6. 6
   Remove excess bacon grease, add the okra, and cook for 2 minutes.
   ▶ ≈0:58
7. 7
   Push the ingredients to the side of the pan, add the corn kernels, and cook for 2 more minutes.
   ▶ ≈1:04
8. 8
   Add the fresh onion, diced tomato, and chile serrano or jalapeño, mix well, and cook for 2 to 3 minutes until the corn is fully cooked.
   ▶ ≈1:17
9. 9
   Remove the bay leaves, onion piece, and garlic cloves from the cooked lentils, then add the pan mixture to the lentil soup.
   ▶ ≈1:30
10. 10
    Add the spices and fresh cilantro, mix well, and bring to a simmer.
    ▶ ≈1:43
11. 11
    Taste the soup and adjust the salt as needed. You can add the bacon now or save it to add just before serving to prevent it from becoming soggy.
    ▶ ≈1:50
12. 12
    Ladle the soup into bowls, drizzle with lime juice if desired, top with chicharó and bacon, and serve.
    ▶ ≈2:05