Mexican Lentil Soup with Chorizo

1
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.

Rating:

★★★★★ 1 vote

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

How to Make Mexican Lentil Soup with Chorizo

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.

Printable Recipe Card

About Mexican Lentil Soup with Chorizo

Course/Dish: Bean Soups



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