Mexican Lentil Soup with Chorizo

Marsha Gardner

By
@mrdick1950

My son traveled from Alabama to Guatemala by car one summer. In doing so he intensified his love of the Mexican people and their food. This is a soup that he ate at one of the "Familias". A familia is family that feeds and houses travelers. It was the next best thing to actually staying with Mexican families.


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Comments:

Serves:

6

Ingredients

6 oz
chorizo (mexican sausage, mild or medium
2 c
red lentils, rinsed
4
tomatoes, diced or a can of diced tomatoes
1 large
onion, chopped
3 medium
carrots, peeled and cut into small pieces
3 clove
garlic, finely chopped
5 1/2 c
chicken broth
1/2 tsp
dried thyme
1
bay leaf
kosher salt and freshly ground black pepper to taste
1 1/2 c
water, more as needed
lime wedges and fresh cilantro for garnish

Directions Step-By-Step

1
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:
2
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.
3
Add the carrots and onion; cook for about 5 minutes until soft.
4
Stir in the tomato-garlic sauce and cook for about 8 more minutes.
5
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.
Note: Add some more water if soup gets to dry for your taste.
6
Sprinkle with cilantro and serve with a wedge of lime.

About this Recipe

Course/Dish: Bean Soups