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.
6oz.Mexican ChorizoYou can use bacon cut in small pieces
3 tomatoes chopped
3medium carrotspeeled and cut in small pieces
3garlic clovesfinely chopped
5 ½cupsof chicken broth
Salt and pepper to taste
About 1 ½ cups of water
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.
Add some more water if soup gets to dry for your taste.