Lentil And Chorizo Soup

Recipe Ingredients

4		Dried ancho chiles - wiped clean, stemmed and seeded
1 cup	237ml	Water
4		Thick-sliced bacon - cut into 1" long by 1/8" wide strips
9 oz	255g	Chorizo sausage - removed from casings and crumbled
2		Onions - diced (medium)
10		Garlic cloves - minced
1 1/2 cups	355ml	Brown lentils - washed, picked over
3		Chicken stock, vegetable stock, or water
2		Carrots - peeled and diced
2		Celery ribs - washed and diced
1 1/2 teaspoons	7.5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
		Garnishes
1/2		Parsley, leaves only - chopped
1		Cilantro, leaves only - chopped
		Lime wedges

Recipe Instructions

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 chiles in a saucepan with the water. Bring to a boil, reduce to a simmer and cook 5 minutes, or until soft. Transfer the chiles 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.

This recipe yields 12 servings.

Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6168 broadcast 03-06-1997) - Downloaded from their Web-Site - http://www.foodtv.com

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