6 oz. Mexican Chorizo ( You can use bacon cut in small pieces)
2 cups of lentils, rinsed
3 tomatoes, chopped
1 large onion, chopped
3 medium carrots, peeled and cut in small pieces
3 garlic cloves, finely chopped
5½ cups of chicken broth
½ teaspoon dried thyme
1 bay leaf
Salt and pepper to taste
About 1½ cups of water
For the sauce:
Place the tomatoes and garlic in a blender with a cup of the broth. Mix until smooth and set aside.
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.
Add the carrots and onion; cook for about 5 minutes until soft. Stir in the tomato-garlic sauce and cook for about 8 more minutes
Now, it 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 leaf. Simmer for about 40 minutes or until lentils are tender.
Note: Add some more water if soup gets too dry for your likinb.
Find more great recipes at Mely’s blog, Mexico in My Kitchen. Visit http://www.mexicoinmykitchen.com