01/13/2024
Mexican Lentil Soup is such a great dish for the current cold weather. I basically followed a friend’s family recipe.
I used 4 cups chicken broth, 2 cups water, 2 cloves of garlic, 1/2 cup beef chorizo sausage, 2 cut up potatoes, 1 1/2 cups lentils, chopped carrots, 2 small diced yellow onions, 1 zucchini cut up, 1 cup cherry tomatoes, 1 diced beefsteak tomato and 1 can Rotel.
First, I sautéed the garlic, onion, carrots and zucchini. Then, I added in the tomatoes and potatoes as well as the broth and water, salt and pepper.
I then added in 1 and 1/2 cups rinsed lentils. I cooked the soup on the stove for 2 hours. I served with diced cilantro and avocado.
It was a big family hit. The leftover soup reheated beautifully.
