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 think twice.
Course Soups
Cuisine Mexican
Keyword best lentil soup recipe, lentil soup with chorizo recipe, red lentil soup
6oz.Mexican ChorizoYou can use bacon cut in small pieces
2cupsof brown lentilsrinsed
3 to 4plump tomatoes chopped
1large onionchopped
3medium carrotspeeled and cut in small pieces
3garlic clovesfinely chopped
5 ½cupsof chicken broth
½teaspoondried thyme
1bay leave
Salt and pepper to taste
About 1 ½ 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.