CHORIZO AND LENTIL SOUP

Chorizo and Lentil Soup image

Provided by Carolyn Haas @Linky1

Number Of Ingredients 12

6-8 ounce(s) chorizo sausage (i use two links, removed from casings)
2 cup(s) brown lentils
1 can(s) diced tomatoes (14 ounces)
1 large onion, diced
1 cup(s) carrots, sliced (about 3 medium)
3 clove(s) garlic, chopped or grated
1 1/2 quart(s) chicken broth (or water with chicken bouillon)
1 teaspoon(s) thyme leaves, stripped from stem (or 1/2 tsp dried)
1 bay leaf
salt and pepper, to taste
cotija cheese, crumbled, optional
green onion, chopped, optional

Steps:

Add tomatoes and garlic to a blender container or deep container with a cup of the broth. Either blend or whiz with immersion blender until smooth and set aside.
In a large pot, break up the chorizo over medium heat until well browned. (It will release some fat) About 8 minutes. Leave about one tablespoon of fat in the pot, remove the rest.
Add the carrots and onion to the remaining fat; sauté for about 5 minutes until softened.
Stir in the tomato-garlic mixture and cook for about 8 more minutes.
Add the lentils, and broth. Bring to a boil for a couple of minutes and then reduce to a simmer. Add the thyme and bay leaf. Simmer for about 40 minutes or until lentils are tender.
If the soup seems too thick, add some extra water. Season with salt and pepper, to taste.
Optional toppings: sprinkle with cotija or other Mexican cheese and sliced green onions.