Charras Lentils, Bacon, Chorizo ​​and Garlic


2 cups lentils, cleaned and soaked
6 cups Water, for the lentils
1/4 onions, for the lentils
2 tablespoons butter, for the lentils
2 tablespoons onion, finely chopped
1 tablespoon garlic, finely minced
1 cup chorizo, crumbled
1 cup bacon, sliced ​​thin
1 cup tomato, in small cubes
1/2 cups jalapeno, thinly sliced
1 teaspoon ground cumin
to taste of salt
to taste pepper
to taste coriander leaf, to decorate
to taste chicharrón, chopped, to decorate


Add the lentils, water, and onion to a 1-quart saucepan.

Cover and cook over medium heat for 1 hour.

Heat the butter in a skillet over medium heat, add the onion and garlic and cook for 5 minutes.

When lightly browned, add the chorizo ​​and bacon and cook over high heat for 5 more minutes. Later, add the tomato, cook for 2 more minutes and reserve.

Add the bacon, chorizo, jalapeño, and cumin to the 1-quart Casserole, containing the lentils.

Cook over medium heat for 5 minutes.
Serve the lentil soup in a bowl and decorate with coriander leaves and pork rinds.