This lovely Mexican-style soup is quickly made with tender lentils and spicy chorizo sausage. Serve in big bowls, topped with cojita cheese and sour cream.
Preparation Time
15 mins
Cooking Time
35 mins
Total Time
50 mins
Calories
528 Calories
Recipe Instructions
Step 1
Rinse lentils; place in large pot. Pour enough water into the pot to cover the lentils by 2 inches; add the chicken bouillon cube to the pot. Bring to simmer; cook until lentils are just tender, about 20 minutes.
Step 2
While lentils are cooking, heat a large skillet over medium-high heat. Cook chorizo until brown, 10 to 15 minutes. Remove from pan. In the same pan, lightly fry bacon until cooked but still soft, about 5 minutes. Remove bacon, leaving drippings in pan. Chop bacon.
Step 3
Cook the tomato, tomatillo, onion, and garlic in the bacon fat until soft, about 5 minutes. Stir in the water and cilantro; transfer mixture to a blender. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree until smooth.
Step 4
Stir the pureed vegetables, cooked chorizo, cooked bacon, and cumin into the lentils and cooking water. Stir over medium heat until hot, about 5 minutes. Serve in bowls; top each bowl with a teaspoon of cotija cheese and a dollop of sour cream.
Ingredients
½ cup water
1 tomatillo, diced
6 slices bacon
2 cloves garlic, minced
1 cube chicken bouillon
1 roma (plum) tomato, diced
⅛ teaspoon cumin
½ bunch cilantro, chopped
1 small white onion, diced
½ pound dry lentils
½ (1 pound) Mexican chorizo, casing removed and meat crumbled
