Lentils with Chorizo

Recipe View 5 mins In a large pot, combine the rinsed lentils, bouillon cube, and enough water to cover the lentils by 2 inches. Bring to a simmer over medium heat. (Prep time: 5 minutes)

Recipe View 20 mins Cook the lentils until they are just tender, about 20 minutes, stirring occasionally to prevent sticking. (Cook time: 20 minutes)

Recipe View 17 mins While the lentils are cooking, heat a large skillet over medium-high heat. Add the crumbled chorizo and cook, stirring occasionally, until browned and cooked through, about 10 to 15 minutes. Transfer the chorizo to a plate and set aside. (Prep time: 2 minutes, Cook time: 10-15 minutes)

Recipe View 5 mins Add the bacon slices to the skillet and cook until lightly fried but still soft, about 5 minutes. Transfer the bacon to a cutting board and chop into small pieces. Reserve the bacon drippings in the pan. (Cook time: 5 minutes)

Recipe View 5 mins Add the diced tomato, tomatillo, onion, and minced garlic to the skillet with the bacon drippings. Cook over medium heat until the vegetables are softened, about 5 minutes. (Cook time: 5 minutes)

Recipe View 4 mins Stir in 1/2 cup of water and the chopped cilantro. Transfer the vegetable mixture to a blender. Secure the lid tightly and carefully purée until smooth, using a folded kitchen towel to hold the lid down while blending. (Prep time: 2 minutes, Cook time: 2 minutes)

Recipe View 2 mins Add the puréed vegetable mixture, cooked chorizo, chopped bacon, and cumin to the pot with the cooked lentils and broth. Stir well to combine. (Prep time: 2 minutes)

Recipe View 5 mins Cook and stir over medium heat until the soup is heated through and the flavors have melded, about 5 minutes. (Cook time: 5 minutes)

Recipe View 2 mins Ladle the lentil soup into bowls. Top each serving with crumbled cotija cheese and a dollop of sour cream. Serve immediately with warm tortillas, if desired. (Prep time: 2 minutes)