Lentils with Chorizo
Try this lentil and chorizo soup for a quick and easy Mexican dinner. Serve with warm tortillas.
dry lentils, rinsed
½
pound
chicken bouillon
1
cube
water, or as needed to cover lentils by 2 inches
2
cups
Mexican chorizo, casing removed and meat crumbled
½
pound
bacon
6
slices
Roma (plum) tomato, diced
1
tomatillo, diced
1
white onion, diced
1
small
garlic, minced
2
cloves
water
½
cup
cilantro, chopped
½
bunch
cumin
⅛
teaspoon
crumbled cotija cheese
5
teaspoons
sour cream
5
teaspoons
 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.
  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.
  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.
  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.
  Add the puréed vegetables, chorizo, bacon, and cumin to the lentil-broth mixture. Cook and stir over medium heat until hot, about 5 minutes.
  Ladle soup into bowls. Top with cotija cheese and sour cream.
