Mexican Lentil Soup With Chorizo Recipes

Steps:

• Set a large pot or Dutch oven over medium-high heat. Add the chorizo and cook, breaking the sausage into small pieces and stirring occasionally, until the chorizo is browned, about 8 minutes.
• Add the kale, onion, carrots, celery and garlic and cook, stirring occasionally, until the vegetables are just starting to become tender, about 5 minutes. You should hear a steady sizzle from the pot; adjust the heat as needed. Season with salt and pepper.
• Add the chicken broth, tomatoes and lentils, and bring to a boil. Reduce the heat to low, cover and gently simmer, stirring occasionally, for 20 minutes, or until the lentils are soft.
• When ready to serve, taste and adjust the seasonings. Serve hot with crusty bread. Leftovers can be refrigerated in an airtight container for up to 7 days.

Steps:

• Boil lentils in 4 cups of water (or chicken stock), add bacon, salt & pepper to taste.
• and cook until tender. About 20 minutes depending on the age of lentils.
• Once the lentils are tender toss the bacon and put lentils aside. Do not drain.
• In a separate pot heat the olive oil and brown the onions until they are clear.
• Add chopped chorizo and cook for about 5 minutes.
• Add cumin & paprika and mix in well.
• Add cooked rice and mix in well.
• Mix in the lentils & rice mix and cook for another 10 minutes stirring often.
• Serve in bowl with the garnish of choice.

Steps:

• Soak the lentils in cold water for an hour prior to cooking.
• Heat olive oil on low heat, add onion and garlic. Sautée until onion begins to look translucent and garlic browns a little.
• Add water and lentils, bring to a boil and reduce to a simmer. Add potato.
• Add chorizo, in one inch slices.
• Cook until lentils get soft and expand and chorizo filling strains against natural casing, about 40-45 minutes.
• Serve warm with crusty bread.

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.

Steps:

• 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.
• 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.
• 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.
• 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.