Directions

1. In a large pot over medium heat, sauté the bacon (if using) until crisp. Remove and set aside, leaving the fat in the pot.

2. Add the tomatillos, serrano (if using), garlic, white onion, and spring onion bulbs to the bacon fat. Sauté for 8–10 minutes, stirring occasionally, until softened and lightly charred.

3. Remove the spring onion bulbs and set aside. Transfer the remaining vegetables to a blender. Add the cilantro, cumin, oregano, salt, bouillon, and 1 cup water. Blend until completely smooth.

4. Return the pot to medium heat and add the lentils and 5 cups of water or vegetable stock. Pour in the blended salsa verde and stir to combine.

5. Bring to a boil, then reduce to a steady simmer. Cook, uncovered, for 35–40 minutes, stirring occasionally, until the lentils are completely tender.

6. Carefully transfer about ⅓ of the soup to a blender and blend until completely smooth, then return it to the pot over low heat. To use an immersion blender, blend directly in the pot until you reach your desired consistency. If the soup is thicker than you’d like, add more water or stock, ½ cup at a time, until it loosens to your preference.

7. Taste and adjust seasoning if needed.

8. Ladle into bowls and top with the reserved bacon and spring onion bulbs. Finish with chopped cilantro and serve with warm corn tortillas.