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Chunky Lentil Soup

Ingredients: 1 1/2 Cup(s) Lentils 1 medium Potato, peeled and diced 1 medium Onion, thinly sliced 1 medium Carrot, peeled and diced 1/2 Teaspoon(s) Dried Thyme 4 Cup(s) Chicken or Vegetable Stock 3 Cup(s) Water 3 Centiliter(s) Crushed Garlic 3/4 Teaspoon(s) Salt 1/4 Teaspoon(s) Hot-Pepper Sauce 2 Corn Tortillas Directions: Sort tye lentils, discarding any damaged lentils or stones. Wash the lentils in a sieve held under cold tap water. Place the lentils, potato, onion, carrot, thyme, stock, and water in a pot and bring the mixture to a boil over high heat. Stir well, reduce the heat to very low, cover and boil gently for 50 minutes. Combine the garlic, salt, and hot-pepper sauce ina small bowl. Add this mixture to the cooked soup. Cut the corn tortillas in half and then into julienne strips; add to soup. Bring the soup back to a boil and serve.
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