Mexican Chorizo, Lentil and Tomato Soup

Directions

1. In a large soup pot, brown the chorizo, garlic and onion over medium heat for 8 minutes.
2. Add the ketchup and cook, stirring, for 3 minutes.
3. Add in the red pepper, bay leaves, thyme, cumin, lentils, garlic, broth, water and salt and pepper and bring to a boil. Once boiling, reduce heat to medium-low and simmer for 20 minutes. Skim off any extra oil from the top of the soup and discard.
4. Adjust the seasoning, ladle into bowls and serve warm. Serve with fresh, crusty bread.