Lentil Soup with Chorizo

Suavel
Indulge in this delicious warm lentil soup, with chorizo and bacon, accompanied by cilantro in a tomato broth with a spicy touch of ancho chili. It's also served with dehydrated plantains and panela cheese. Perfect for these cold seasons.
Reviewed by Editorial Team of Kiwilimón
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Ingredients
8
Servings
  • 1 clove garlic
  • 1/2 onions
  • 3 tomatoes
  • 1 ancho chile, deveined, seeded, and soaked, for broth
  • 6 cups water
  • 1 teaspoon olive oil
  • 1 onion, finely chopped
  • 1/2 cups chorizo, chopped
  • 1/2 cups bacon, chopped
  • 1 cup lentils
  • 1 bunch fresh cilantro, reserve a little for garnish
  • 1 pinch salt
  • 1 pinch pepper
  • plantain, sliced, baked or fried, for garnish
  • 1/4 cups panela cheese, cut into small cubes
Preparation
10 mins
40 mins
Low
  • Blend the garlic, onion, tomato, ancho chili with the water in which they were hydrated and water. Set aside.
  • Heat a small pot over medium heat, add the oil, onion, chorizo, bacon, lentils, tomato broth, cilantro, season, and cook for 40 minutes to 1 hour.
  • Serve the lentils with the plantains, cilantro, and panela cheese

Nutritional Information

* * Information per 100g serving, percentage of daily values based on a 2,000 calorie diet.
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