Mexican Lentil Soup with Chorizo

Marsha Gardner


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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6 oz
chorizo (mexican sausage, mild or medium
2 c
red lentils, rinsed
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
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

How to Make Mexican Lentil Soup with Chorizo


    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.

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About Mexican Lentil Soup with Chorizo

Course/Dish: Bean Soups

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