Lentil Soup with Mexican Chorizo

• Meat

  • 1 lb Mexican chorizo, ground

• Produce

  • 1 Carrot, large
  • 2 Celery stalks
  • 2 cloves Garlic
  • 2 Jalapenos
  • 1 cup Lentils
  • 1 Onion
  • 3 Roma tomatoes
  • 2 cups Spinach, fresh leaves

• Canned Goods

  • 6 cups Chicken broth

• Baking & Spices

  • 2 tbsp Taco seasoning

Found on flavormosaic.com

Description

Ingredients

• 1 pound ground Mexican chorizo
• 1 onion, chopped
• 2 cloves garlic, minced
• 2 celery stalks, chopped
• 1 large carrot, peeled and sliced
• 2 cups fresh spinach leaves, chopped
• 2 jalapeños, seeded and diced
• 1 cup lentils
• 3 roma tomatoes, chopped
• 6 cups chicken broth
• 2 tablespoons taco seasoning

Directions

• In a large pot or dutch oven over medium-high heat, cook the chorizo until browned.
• Add the onions, garlic, celery, carrots, jalapeños, and spinach to the pot and sauté with the chorizo until the vegetables start to become tender, about 5 minutes, stirring often.
• Add the lentils, tomatoes, and chicken broth and bring it all to a simmer. Stir in the taco seasoning.
• Cover and reduce heat to low, and simmer for about 20 minutes or until the lentils are soft. Stir often to prevent the soup from sticking to the bottom of the pan. When the lentils are soft and the soup has thickened.
• Serve this Lentil Soup with Mexican Chorizo with crusty bread or cornbread.