1 hr 10 mins
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.