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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. mexican chorizo
- 1 yellow onion (large sized, peeled and diced)
- 4 carrots (medium sized, scrubbed and cut into 1-inch pieces)
- 4 cloves garlic (thinly sliced or roughly chopped)
- 2 tsp. smoked paprika
- 1/2 tsp. ground cumin
- 4 gold potatoes (scrubbed and cut into 1-inch pieces)
- 8 cups low sodium chicken stock
- 1 1/2 cups French lentils (rinsed and sorted)
- 1 can tomato puree (28 ounces)
- 1 can tomato paste (6 ounces, smoked if available. See notes)
- 2 bay leaves
- 1 tsp. dried thyme (or 1 bundle of fresh thyme tied with twine)
- 1 parsley leaves (very generous handful, and tender stems chopped)
- 1 cilantro leaves (very generous handful, and tender stems chopped)
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