Lentil and pasta soup

Ingredients

• 2 tablespoons of annatto “achiote” with vegetable oil
• ½ pound of lentils
• 1 pound of potatoes, peeled and chopped
• 2 cups of dried pasta
• 1 cup white onion, peeled and chopped
• ½ cup of carrots, peeled and chopped
• ¼ cup of celery
• 2 liters of beef stock
• ¼ cup of milk

Preparation Heat the oil and fry the onions in a saucepan, add the beef stock, carrots, celery, potatoes and lentils and bring to the boil. Simmer for 45 minutes at medium heat or until lentils are soft. Add pasta and cook for 6 to 7 minutes. Add milk and salt and pepper to your taste. Serve hot.