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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


  • 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 ½ cups of chicken broth
  • ½ teaspoon dried thyme
  • 1 bay leave
  • 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.