This was the first lentil soup I tasted in Mexico many years ago, and it seems to be the most popular version in the central region, where chorizo is used in everything from eggs to tacos. The addition of chipotle chile is also characteristic of this area.
- ½ pound chorizo, crumbled
- 3 tomatoes, chopped
- 1 medium onion, chopped
- 2 medium carrots, peeled and cut into ½ inch cubes
- 3 cloves garlic, minced
- 1 bay leaf
- 2 cups lentils
- 6-7 cups chicken or vegetable broth
- 2 canned chipotle chiles in adobo, seeds removed for less heat, diced
- salt and pepper to taste
Place the chorizo in a large stock pot, cooking until it has rendered most of its fat. If using vegetarian chorizo, add 1 tablespoon of olive or vegetable oil.) While the chorizo is cooking, puree the tomatoes and onion in a blender.
Drain off the fat from the chorizo, add the puree and cook, stirring for a couple of minutes. Stir in the carrots and garlic and cook for another minute.
Add the lentils, bay leaf and broth. Bring to a boil, turn down heat and simmer, covered, until the lentils are tender. Use more liquid if a thinner soup is desired.
Stir in the diced chipotles. Taste for salt. Serve in soup bowls, along with fresh hot tortillas or warm bolillos. Serves 4 to 6.
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