*  Exported from  MasterCook  *

                         Lentil And Chorizo Soup

Recipe By     : TOO HOT TAMALES  SHOW #TH6168
Serving Size  : 12   Preparation Time :0:00
Categories    : Soups

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   3                    dried ancho chiles -- Or More
                        -- stemmed and seeded
   1      Cup           water
   4      Thick         bacon slices
                        -- strips 1" long x 1/8" wide
   9      Ounces        chorizo sausage
                        -- removed from casings/crumbled
   2      Medium        onions -- diced
  10                    garlic cloves -- minced
   1 1/2  Cups          brown lentils
                        -- washed and picked over
   3      Quarts        chicken stock
                        or vegetable stock or water
   2                    carrots -- peeled and diced
   2                    celery ribs -- washed and diced
   1 1/2  Teaspoons     salt
     1/2  Teaspoon      freshly ground black pepper
                        Garnishes:
     1/2  Bunch         parsley -- leaves only
                        -- chopped
   1      Bunch         cilantro -- leaves only
                        -- chopped
                        Lime wedges

   Toast the chiles in a dry, cast iron skillet over        
medium-high heat until brown all over; they will soften,    
bubble and release their aroma .Place the chides in a       
saucepan with the water. Bring to a boil, reduce to a       
simmer and cook 5 minutes, or until soft. Transfer the      
chides with their water to a blender or food processor and  
puree until smooth. Reserve.                                
    Fry the bacon in large heavy stockpot over medium-high  
heat, about 4 minutes. Stir in the chorizo and saute 3      
minutes longer, or until browned. Spoon out excess fat. Add 
the onions and cook, stirring occasionally, until golden.   
Then stir in the garlic and cook for a few minutes to       
release its aroma. Add the lentils and reserved chile puree 
and saute an additional minute.                             
     Pour in the stock or water. Bring to a boil, reduce to 
a simmer and cook 10 minutes, occasionally skimming and     
removing the fat from the top. Stir in the carrots, celery, 
salt and pepper. Cook over medium-low heat, covered, for    
about 40 minutes, skimming and discarding the fat from the  
top. Sprinkle with the chopped parsley and cilantro and     
serve hot, with the lime wedges if desired. 12 servings     
                               


                   - - - - - - - - - - - - - - - - - -