Lentil Soup (make first):

1. Chop tomatoes, jalapeño, onion, and mince the garlic.
2. Turn a large pot on medium heat and add oil. Once the oil is hot, add onion and cook for 2 minutes. Then add garlic, jalapeño, and tomatoes. Fry until tomato cooks down a bit.
3. Next, add about 1/2 cup vegetable broth and blend using an immersion blender or regular blender. This step is optional and I only do it about half of the time.
4. Add the rest of the vegetable broth and cover it until it boils. Once it boils, reduce to a simmer and add your lentils. Cook for 12-15 minutes until lentils are tender but not mushy.

Chochoyotes:

1. Set a large pot of water to boil. Once it boils, turn it down to a low simmer. Meanwhile, prepare the dough.
2. Add your masa harina to a mixing bowl. Add the salt and mix it in.
3. Slowly add the hot water while mixing it until you reach a masa dough that is slightly sticky, but holds together. Make sure it is not dry.
4. Cover your dough with a wet towel while you make your balls to avoid it from drying out.
5. Take about 1.5 tablespoons of dough and use your hands to roll it into a ball. Use your thumb to press down the center and create a dent, the concave shape of the bowl.
6. Repeat step 5 until all the dough is used. When each dumpling is made, place it under the wet towel to avoid it drying out.
7. Once all the dumplings are made, gently place them in the pot of simmering water and cook for about 15 minutes or until they all rise to the top.
8. Drain the water and gently place them in the pot of lentil soup. Garnish with cilantro, sliced poblano peppers, and enjoy!