MEXICAN LENTIL SOUP WITH CHORIZO

Mexican Lentil Soup with Chorizo image

Provided by Marsha Gardner

Number Of Ingredients 12

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

Steps:

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.