Very simple Lentil Soup

One bag of dry lentils
Sea salt to taste (or for a little more flavor you can use chicken stock)
Pepper (to taste)
1 chicken cube
2 Tbls of olive oil
2 cloves of garlic (or powder if you prefer)
2 scallions (green onion)
¼ cup of onion (or to taste)
3 – 4 cups of water

In a large pan add the water (or stock), lentils, salt, pepper, and chicken cube and begin simmering.   Cut all the ingredients and add to the lentils.  There should be enough water to cover the lentils.  Add olive oil and set the heat to low.  Cover and let simmer mstirring occasionally.  Let cook for about 30 minutes.  Remember to keep the heat on low because otherwise the lentils will break.   The oil also helps.   After 30 minutes taste and feel the texture. They should be soft.   You can add other ingredients if you enjoy different tastes.  e.g.  basil leaves, cilantro, culantro “Eryngium foetidum” is also referred to as shadon, shado beni.  This herb gives a great flavor to foods.  Just add two small leaves cut up.

I love my lentils on top of rice.  Mmmm…. 

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15 min Pasta al Oleo

Pasta of your choice.  For two healthy servings I always grab the spaghetti pasta until finger tips touch. Use judgment.

1 can stewed tomatoes. Preferably Italian style; olive oil, garlic.
3 -5 Tlbs. – Olive oil –  Up to you.  I use about 3 tlbs per one can. (one for water)
1 tsp – Salt (sea salt is always best)
2 tsp – or to your taste of Italian seasoning
2 tsp – Garlic powder

In a large pot add enough water to cover the pasta.  Add one table spoon oil and tsp of salt. Add your pasta and boil in medium heat until done. Angel hair takes approx 10 minutes.  Regular pasta about 15.  Bowtie maybe 20.  It’s always smart to taste one before you pour into draining bowl.

While your pasta is boiling begin your sauce by pouring the can of tomato in a large sauce pan.  Add your Italian seasoning, garlic, (you can always use fresh), olive oil and simmer. Drain pasta, add to sauce, turn off and enjoy.  If you have a little more time you can get creative by adding cooked chicken, (leftovers are great to add)  or favorite vegetables to the sauce.

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PERICO – Colombian Scrambled Eggs

4 eggs
2 Tbls. of milk
1 stem green onion
1/8 cup chopped yellow onion (this is about 1 ½ Tbls. or as much as you like)
1/8 cup chopped tomato
1 pinch of cumin
salt pepper olive oil or a pat of butter

Beat eggs with milk and salt and set aside.  Heat large sauce pan with oil (or the butter).  Add all of the onions and tomatoes and stir for about 3 minutes.   Add eggs in and add pinch of cumin and pepper stir lightly until eggs look fluffy.   Enjoy with toast or for the traditional way, with patacones.  (fried green plantains) .  Mmmmm. Que Rico!

Serves two

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Original Tortilla Española – Spanish Omelet

8 – 10 potatoes
6 – 8 eggs
½ cup extra virgin olive oil
1 large yellow union
1 tsp sea salt (or regular salt)
1 tsp ground pepper
3 bowls (one large one)

Peel potatoes and cut into slices. They should not be too thin.  In medium to large pan fry potatoes in low to medium heat.  You may cover which will allow the steam to cook the potatoes faster. Mix every few minutes.

In the meantime begin slicing the onions. If the onion is large and difficult to slice, cut it in half. Take out the potatoes and place into the large bowl.  Add the onion in the same pan and cook in medium heat until soft.  Do not overcook.

Begin beating the eggs in another bowl add salt and pepper set aside.  Once the onions are soft take out and you can place them in the same bowl as the potatoes.  Let rest for about 5 minutes.  Now you can add the eggs and mix (folding).  Most of the oil in the pan has reduced but if you see too much pour out.

Now you’re ready to pour the mixture in the pan.  Cover and cook for about 15 minutes in very low heat.  Check every few minutes to see if the mixture is becoming firmer.

Once you see that it’s somewhat firm it’s time to turn over (this is the tricky part).  Cover the pan with a plate (use a heat glove) and go to the sign to prevent spills.

Turn over the pan and tortilla, go back to stove and now slide the tortilla back in the pan.  Let it cook for another 10 min or so.  If you touch the middle and it’s firm, it’s a sign that’s it’s ready. Cover again with the plate you want to use and turn over. Let it rest for 20 minutes before cutting.

Enjoy!