Categories: Cuban, Lentils, Main Dish, Pork

Ingredients

• 2 cups chopped yellow onions
• 3 medium spanish chorizo, sliced in bite-size chunks
• 1 cup chopped green bell pepper
• olive oil, for frying
• 5 cloves garlic, chopped
• 1 tablespoon white flour
• 2 quarts chicken broth or 2 quarts chicken stock
• 1/4 cup red wine
• 1 (28 ounce) can tomatoes, seeded, drained, and chopped
• 1 cup lentils, rinsed
• 2 cups cooked garbanzo beans, drained (canned is fine)
• 2 teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon ground cumin
• 1 bay leaf
• 1 teaspoon ground cinnamon
• 1 lime, juice of
• 1 cup chopped fresh cilantro leaves
• cornstarch, to thicken
• lime wedge, for garnish
• cilantro, for garnish

Directions

1. In a big pot, saute the onion, chorizo, and green pepper in olive oil until the onions are limp.

2. Add in garlic and saute 2 minutes, stirring constantly.

3. Add in flour and stir vigorously to mix the flour with the oil and vegetables in the pan.

4. Add in the chicken broth, wine, tomatoes, lentils, garbanzos, salt, pepper, cumin, bay leaf, and cinnamon.

5. Bring to a boil; decrease heat to low, and simmer for about 2 hours.

6. About 15 minutes before serving, remove the bay leaf; stir in the lime juice and the cilantro.

7. Add a little cornstarch mixed with water to thicken the soup slightly.

8. Serve in bowls garnished with cilantro sprigs and lime wedges.

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