Lentil Soup with Chorizo

Lentil Soup and Chorizo are a perfect combination and a popular dish in Mexico, several  countries in Latin America, and Spain. We gave this recipe a spicy touch with Tropical Chorizo Picante. It’s a high-protein hearty meal, including a variety of veggies and topped with Tropical Queso Fresco Mexicano. Enjoy!

Ingredients

• 1 14-ounce pack of Tropical Mexican Chorizo Picante (spicy chorizo), 4 sausage links, casings removed
• 2 packed cups of chopped spinach
• 1 medium onion, chopped
• 2 medium carrots, peeled and sliced
• 2 stalks of celery, sliced
• 2 garlic cloves, minced
• ½ teaspoon salt (or to taste)
• Ground black pepper to taste
• 8 cups (2 quarts) of chicken broth
• 1 14.5-ounce can of diced tomatoes with juice
• 1 cup red lentils
• Mexican Queso Fresco for serving

Preparation

1. Put a large pot over medium-high heat. Add the chorizo and cook, breaking the sausage into small pieces and stirring occasionally, until the chorizo is browned, about 8 minutes.
2. Add the spinach, onion, carrots, celery and garlic and cook, stirring occasionally, until the vegetables are just starting to become tender, about 5 minutes. Season with salt and pepper.
3. Add the chicken broth, tomatoes, and lentils, and bring to a boil. Reduce the heat to low, cover and gently simmer, stirring occasionally, for 20 minutes, or until the lentils are soft.
4. Top with crumbled Tropical Mexican Queso Fresco and serve with bread.