Title: Lentil And Chorizo Soup
Categories: Toohot05
Yield: 12 servings

4 Dried ancho chiles; wiped
-clean,
; stemmed and seeded
1 c Water
4 sl Thick-sliced bacon; cut into
-1” long
; by 1/8” wide strips
9 oz Chorizo sausage; removed
-from casings
; and crumbled
2 md Onions; diced
10 Garlic cloves; minced
1 1/2 c Brown lentils; washed,
-picked over
3 qt Chicken stock; vegetable
-stock, or water
2 Carrots; peeled and diced
2 Celery ribs; washed and
-diced
1 1/2 ts Salt
1/2 ts Freshly-ground black pepper
=== GARNISHES ===
1/2 bn Parsley; leaves only,
-chopped
1 bn 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
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.

Recipe 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

Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com

03-06-1997

Recipe by: Susan Feniger and Mary Sue Milliken

Converted by MM_Buster v2.0l.