Ingredients

• 0.5 pounds dry lentils , rinsed
• 1 cube chicken bouillon
• 2 cups water , or as needed to cover lentils by 2 inches
• 0.5 pounds 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
• 0.5 cups water
• 0.5 bunches cilantro , chopped
• 0.13 teaspoons cumin
• 5 teaspoons crumbled cotija cheese
• 5 teaspoons sour cream

Instructions

1. 1 Place rinsed lentils into a large pot. Add bouillon cube and pour in enough water to cover by 2 inches. Bring to a simmer, then cook until lentils are just tender, about 20 minutes.
2. 2 Meanwhile, heat a large skillet over medium-high heat. Add chorizo and cook, stirring occasionally, until brown, 10 to 15 minutes. Transfer to a plate.
3. 3 Add bacon to the skillet and lightly fry until cooked but still soft, about 5 minutes. Transfer to a cutting board and chop; leave drippings in the pan.
4. 4 Cook tomato, tomatillo, onion, and garlic in bacon drippings until soft, about 5 minutes. Stir in 1/2 cup water and cilantro; transfer mixture to a blender. Holding the lid of the blender down with a folded kitchen towel, carefully start the blender; use a few quick pulses to get the mixture moving, then leave it on to purée until smooth.
5. 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.
6. 6 Ladle soup into bowls. Top with cotija cheese and sour cream.

Nutrition per serving