Sopa de lima con lentejas, Yucatan-style lime soup with brown lentils

Heat the neutral oil over medium-high heat, add the canela stick, black peppercorns, whole cloves and ground allspice and cook 30 seconds until fragrant.

Add the not-chicken stock, the half white onion, the bell pepper and the garlic cloves, bring to a simmer, cover and move to a small burner.

Cut the tortillas into strips. Heat oil over medium-high heat to frying temperature, testing with a single strip until it bubbles.

Fry the strips in batches two to three minutes each until crisp, drain on a paper towel-lined plate and season with kosher salt.

After the stock has simmered 20 minutes, strain it and set it aside.

Make a second sofrito by the same process as the first recipe.

Once the vegetables have softened, add the brown lentils, the Mexican oregano and four cups of the fortified stock, bring to a simmer, cover and cook 25 to 35 minutes to the desired doneness.

Season to taste with salt and pepper. Add one lime slice, let it stew one minute and remove it.

Ladle into a bowl, lay lime over the lentils, set tortilla strips in the centre and sprinkle with cilantro.