Lentil Soup with Chorizo (Sopa de Lentejas con Chorizo)

Lentil Soup with Chorizo Recipe

I feel so blessed to be able to call my mom or one of my aunts in México to talk about food recipes. Just a couple of weeks ago, we were talking about how each one of us makes our Lentil Soup. My aunt says she adds pork meat cut into cubes, while my mom prefers to add bacon or sausages (hot dogs sausages). I prefer to add Chorizo. The vegetables are diverse.My aunt and I love to add plantain into the soup. And she also adds spinach. My friend Nora, from the Blog “Gusta Usted”, adds fried plantains and cooked eggs. In the Mexican region of Yucatán Península, Lentil soup is a rich combination of pork meat, chorizo, and sausages with carrots and potatoes. See, even though all of us are Mexicans, everyone has its very own particular way of cooking a lentil soup. So, next time you see a recipe for a Mexican Lentil soup thinks twice. There are so many versions of this soup to count.
And how do you make your lentil soup?

Lentil Soup with Chorizo Recipe

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Directions

For the sauce:

• Place the tomatoes and garlic in a blender with a cup of the broth. Mix until smooth and set aside. (Please check the ingredients list below)

For the soup:

• 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.

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LENTIL SOUP WITH CHORIZO RECIPE

This recipe is a rich combination of pork meat, chorizo, and sausages with carrots and potatoes. See, even though all of us are Mexicans, everyone has its very own particular way of cooking a lentil soup. So, next time you see a recipe for a Mexican Lentil soup thinks twice.

Course: Soups

Cuisine: Mexican

Servings: 6

Author: Mely Martínez - Mexico in my Kitchen

Ingredients

• 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

Instructions

For the sauce:

• Place the tomatoes and garlic in a blender with a cup of the broth. Mix until smooth and set aside.

For the soup:

• 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.

Notes

Add some more water if soup gets to dry for your taste.

¡Buen provecho!
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