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.
1FOR 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:
2In 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.
3Add the carrots and onion; cook for about 5 minutes until soft.
4Stir in the tomato-garlic sauce and cook for about 8 more minutes.
5Now, 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.
6Sprinkle with cilantro and serve with a wedge of lime.