Lentils with Chorizo
Description
Tender lentils and spicy chorizo sausage team up with bacon, tomatoes, tomatillos, garlic, herbs, and spices in this delicious Mexican-style soup.
Ingredients
•
1/2 pound dry lentils
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1 cube chicken bouillon
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water
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1/2 (1 pound) Mexican chorizo, casing removed and meat crumbled
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6 slices bacon
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1 Roma (plum) tomato, diced
•
1 tomatillo, diced
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1 small white onion, diced
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2 cloves garlic, minced
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1/2 cup water
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1/2 bunch cilantro, chopped
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1/8 teaspoon cumin
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5 teaspoons crumbled cotija cheese, divided
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5 teaspoons sour cream, divided
Directions
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.
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.
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.
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.
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.
6
Ladle soup into bowls. Top with cotija cheese and sour cream.