Latin Lentil soup with spicy chorizo
Step 1
In a 5-quart pot or a Dutch oven pot over medium-high heat, add the lentils, chicken broth, water, chicken bouillon and bay leaves. Cover and bring to a boil. Reduce heat to medium and simmer until lentils are tender. About 20 minutes.
Step 2
Making the sofrito; in a large saucepan heat olive oil over medium-high heat. Add onions, bell peppers, potatoes, green onions, tomatoes, chorizo, garlic, Worcestershire sauce, cumin, garlic powder and cilantro and sautée for 5 minutes.
Tip: Sofrito is a Caribbean and Latin American sauce used as a base for meats, soups and beans. Basically, it's cutting ingredients into small pieces and sautéing them in cooking oil. Sofrito recipes will vary from region to region.
Step 3
Uncover lentils, add the sofrito mixture to the lentils mix and cook for about 10 minutes or until the potatoes are softened.
Step 4
Ladle soup into bowls, garnish with minced cilantro. Accompany with lime, plantain chips or toasted bread.
I hope you enjoy the recipe!
Buen provecho!