Lentils with Chorizo

Tender lentils and spicy chorizo sausage team up with bacon, tomatoes, tomatillos, garlic, herbs, and spices in this delicious Mexican-style soup.

• Preparation Time: 25 mins
• Cooking Time: 30 mins
• Total Time: 55 mins
• Calories: 528 Calories

Ingredients

• water
• 1 tomatillo, diced
• 6 slices bacon
• 2 cloves garlic, minced
• 1 cube chicken bouillon
• 1 roma (plum) tomato, diced
• 1 small white onion, diced
• 5 teaspoons crumbled cotija cheese, divided
• 5 teaspoons sour cream, divided
• 0.5 cup water
• 0.125 teaspoon cumin
• 0.5 bunch cilantro, chopped
• 0.5 pound dry lentils
• 0.5 (1 pound) Mexican chorizo, casing removed and meat crumbled

Recipe Instructions

Step 1

Place rinsed lentils into a large pot. Add bouillon cube and pour in enough water to cover by 2 inches. Bring to a simmer, then cook until lentils are just tender, about 20 minutes.

Step 2

Meanwhile, heat a large skillet over medium-high heat. Add chorizo and cook, stirring occasionally, until brown, 10 to 15 minutes. Transfer to a plate.

Step 3

Add bacon to the skillet and lightly fry until cooked but still soft, about 5 minutes. Transfer to a cutting board and chop; leave drippings in the pan.

Step 4

Cook tomato, tomatillo, onion, and garlic in bacon drippings until soft, about 5 minutes. Stir in 1/2 cup water and cilantro; transfer mixture to a blender. Holding the lid of the blender down with a folded kitchen towel, carefully start the blender; use a few quick pulses to get the mixture moving, then leave it on to purée until smooth.

Step 5

Add the puréed vegetables, chorizo, bacon, and cumin to the lentil-broth mixture. Cook and stir over medium heat until hot, about 5 minutes.

Step 6

Ladle soup into bowls. Top with cotija cheese and sour cream.