Cuban-Inspired Lentil Soup

• 1 1/2 cups Dry Lentils, Cooked and Well-Drained
• 1/2 pound Chorizo, casings removed
• 1 Small Spanish Onion, Chopped
• 2 Garlic Cloves, Crushed
• 1 teaspoon Table Salt
• Pinch of Freshly Ground Pepper
• 1/2 teaspoon Dry Mustard
• 1/2 teaspoon Chili Powder
• 1/8 cup Light Brown Sugar
• 3/4 cup V-8 juice
• 1/2 cup Sour Cream
• 1/2 cup Green Onion Tops, Finely Chopped
• 1/8 cup Dark Rum (optional)

1. Preheat oven to 325 degrees.
2. Heat a dutch oven over medium heat on the stove top and add the Chorizo and chopped Spanish onion. Stir frequently until browned and well broken up. Once cooked, drain liquid from the pan and add the cooked lentils, mix well.
3. Add next seven (7) ingredients to Chorizo and lentil mixture. Mix well and bring soup to a boil. As soon as it reaches a boil, pour mixture into a large casserole dish.
4. Cook casserole in the 325 degree preheated oven for 2 hours.
5. To serve use large gumbo bowls. Put 4 teaspoons of sour cream, 4 teaspoons of green onion and a splash of Dark Rum (optional, but sure does make it delicious and authentic) over the top of the soup.

dry lentils, spanish onion, garlic, salt, ground pepper, dry mustard, chili powder, light brown sugar, sour cream, green onion

Taken from food52.com/recipes/8520-cuban-inspired-lentil-soup (may not work)