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

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