Lentil and chorizo soup

12 servings

Ingredients

Quantity Ingredient
4 Dried ancho chiles; wiped clean,
; stemmed and seeded
1 cup Water
4 slices Thick-sliced bacon; cut into 1” long
; by 1/8” wide strips
9 ounces Chorizo sausage; removed from casings
; and crumbled
2 mediums Onions; diced
10 Garlic cloves; minced
1½ cup Brown lentils; washed, picked over
3 quarts Chicken stock; vegetable stock, or water
2 Carrots; peeled and diced
2 Celery ribs; washed and diced
1½ teaspoon Salt
½ teaspoon Freshly-ground black pepper
=== GARNISHES ===
½ bunch Parsley; leaves only, chopped
1 bunch Cilantro; leaves only, chopped
Lime wedges

Directions

Toast the chiles in a dry, cast-iron skillet over medium-high heat until brown all over; they will soften, bubble and release their aroma. Place the chiles in a saucepan with the water. Bring to a boil, reduce to a simmer and cook 5 minutes, or until soft. Transfer the chiles with their water to a blender or food processor and puree until smooth. Reserve. Fry the bacon in large heavy stockpot over medium-high heat, about 4 minutes. Stir in the chorizo and saute 3 minutes longer, or until browned. Spoon out excess fat.

Add the onions and cook, stirring occasionally, until golden. Then stir in the garlic and cook for a few minutes to release its aroma. Add the lentils and reserved chile puree and saute an additional minute. Pour in the stock or water. Bring to a boil, reduce to a simmer and cook 10 minutes, occasionally skimming and removing the fat from the top. Stir in the carrots, celery, salt and pepper. Cook over medium-low heat, covered, for about 40 minutes, skimming and discarding the fat from the top. Sprinkle with the chopped parsley and cilantro and serve hot, with the lime wedges if desired. This recipe yields 12 servings.

Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6168 broadcast 03-06-1997) Downloaded from their Web-Site -

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...

03-06-1997

Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

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