Sopa de Lentejas (with chorizo)

Ingredients

• 3 cups cooked brown lentils (or canned lentils)
• 7 oz Mexican chorizo (homemade or store-bought)
• 1 can tomato sauce (14 oz)
• 1 small onion (chopped)
• 2 medium carrots (peeled and cut into small cubes)
• 1 large potato (peeled and cut into small cubes)
• 1 tsp garlic powder
• 2 tsp chipotle powder (or smoked paprika)
• 1/2 tsp cumin powder
• 1/2 tsp ground pepper
• 1 1/2 tsp oregano
• 1 small bunch of cilantro (chopped)
• 3 Tbsp vegetable oil
• 6 cups water or chicken broth
• salt (to taste)

Instructions

1. 1

   Heat the oil over medium heat in a stock pot. Add onions and sauté for 3 minutes or until slightly translucent.

2. 2

   Add chorizo, set the heat to medium-low, and cook, stirring, for 5 minutes.

3. 3

   Add the tomato sauce and the spices mixture, and cook stirring for 2 minutes.

4. 4

   Add the lentils, carrots, and potatoes.

5. 5

   Pour in the chicken stock (or water) and bring to a boil.

6. 6

   Cover and cook for about 25-30 minutes over medium-low heat, adding more water if necessary.

7. 7

   Adjust with salt and allow the soup to reach your desired consistency (read notes).

8. 8

   Serve warm with homemade tortillas or bolillo bread.