· 6 oz. Mexican Chorizo ( You can use bacon cut in small pieces)
· 2 cups of lentils, rinsed
· 3 tomatoes chopped
· 1 large onion, chopped
· 3 medium carrots, peeled and cut in small pieces
· 3 garlic cloves, finely chopped
· 5 1/2 cups of chicken broth
· 1/2 teaspoon dried thyme
· 1 bay leave
· Salt and pepper to taste
· About 1 1/2 cups of water
For the sauce:
- 6 oz. Mexican Chorizo You can use bacon cut in small pieces
- 2 cups of lentils rinsed
- 3 to matoes chopped
- 1 large onion chopped
- 3 medium carrots peeled and cut in small pieces
- 3 garlic cloves finely chopped
- 5 1/2 cups of chicken broth
- 1/2 teaspoon dried thyme
- 1 bay leave
- Salt and pepper to taste
- About 1 1/2 cups of water
Place the tomatoes and garlic in a blender with a cup of the broth. Mix until smooth and set aside.
In a large pot, cook the chorizo over medium heat until well browned. (It will release some fat) About 8 minutes. Remove some of the excess fat from the pot leaving just one tablespoon.
Add the carrots and onion; cook for about 5 minutes until soft.
Stir in the tomato-garlic sauce and cook for about 8 more minutes.
Now, is time to add the lentils, broth and water. Bring to a boil for a couple of minutes and then reduce the heat to a simmer. Add the thyme and bay leave. Simmer for about 40 minutes or until lentils are tender.
Add some more water if soup gets to dry for your taste.