Ingredients
225 g dry lentils
1 cube chicken bouillon
water
225 g Mexican chorizo, casing removed and meat crumbled
6 slices bacon
1 Roma (plum) tomato, diced
1 tomatillo, diced
1 small white onion, diced
2 cloves garlic, minced
120 ml water
1/2 bunch cilantro, chopped
0.6 g cumin
25 g crumbled cotija cheese, divided
25 g sour cream, divided
Directions
Step 1
In a large pot, combine rinsed lentils, chicken bouillon, and enough water to cover by 5 cm. Bring to a simmer and cook for about 20 minutes or until the lentils are just tender.
Step 2
In a skillet over medium-high heat, cook the crumbled chorizo until browned, about 10-15 minutes. Transfer to a plate.
Step 3
Add bacon to the skillet and cook until soft but still pliable, about 5 minutes. Transfer the bacon to a cutting board and chop it; leave the drippings in the pan.
Step 4
Cook the tomato, tomatillo, onion, and garlic in the bacon drippings until soft, about 5 minutes. Add 120 ml of water and the cilantro to the skillet. Transfer the mixture to a blender. Hold the blender lid down with a folded kitchen towel, then carefully blend the mixture until smooth.
Step 5
Add the puréed vegetables, chorizo, bacon, and cumin to the lentil-broth mixture. Cook and stir over medium heat until hot, about 5 minutes.
Step 6
Divide the soup into bowls and top with cotija cheese and sour cream.