Lentil Soup

1/2 lb lentils (red might be good, but I got the regular brown)
1 medium onion, diced
3-4 stalks celery, diced
2 tomatoes, diced with goey inside removed
1 tbsp capers 2 cloves garlic, chopped
4 cups water
1-2 tbsp caper juice
splash vinegar
1/2 pack sazon Goya (a Ramen flavor pack would work, too. It’s all basically MSG.)
salt, pepper, cayenne, etc. to taste

Sort, rinse, and drain the lentils, looking for stones or non-lentil plant matter. Cover with water and cook covered until tender (30-45 minutes). Saute the onion, celery, tomatoes, capers, and garlic until celery and onion are tender. Process the mix until smooth (or blend, or leave as-is if you like the texture; I think it overpowers the lentils, which go a little mushy). Drain the cooked lentils and add to a pot with the veggie blend. Add caper juice, vinegar, sazon, whatever else sounds good.

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