Try this lentil and chorizo soup for a quick and easy Mexican dinner. Serve with warm tortillas.
Ingredients
- dry lentils, rinsed: 0.5 pound
- cube chicken bouillon: 1 piece
- water, or as needed to cover lentils by 2 inches: 2 cups
- Mexican chorizo, casing removed and meat crumbled: 0.5 pound
- slices bacon: 6 piece
- roma (plum) tomato: 1 piece (diced)
- tomatillo: 1 piece (diced)
- white onion: 1 piece (diced)
- garlic: 2 clove (minced)
- water: 0.5 cup
- bunch cilantro: 0.5 piece (chopped)
- cumin: 0.125 tsp
- crumbled cotija cheese: 5 tsp
- sour cream: 5 tsp
Metric Conversion
Stages of cooking
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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.
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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.
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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.
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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.
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Add the puréed vegetables, chorizo, bacon, and cumin to the lentil-broth mixture. Cook and stir over medium heat until hot, about 5 minutes.
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Ladle soup into bowls. Top with cotija cheese and sour cream.
