Lentil and Chorizo Soup

IMG_1484 lentil and chorizo soup

A deceptively easy and delicious soup. This freezes well so pop some in the freezer and take it out for a treat when you don’t feel like cooking!

For 4 servings you will need:

  • 1 tbsp olive oil
  • 200 g chorizo chopped in rounds
  • 1 large onion chopped finely
  • 2 carrots diced
  • pinch cumin seeds
  • 3 garlic cloves finely chopped.
  • 1 tsp smoked paprika
  • 1 tsp caster sugar
  • 1 tbsp red wine vinegar
  • 250 g red lentils
  • 2 cans chopped tomatoes
  • 1 litre chicken stock (we used kallo stock cubes)
  • Greek yoghurt and ground cumin to serve

Method:

Heat the oil in a large pan and cook the chorizo until it starts to release its colour into the oil.  Remove with a slotted spoon and put to one side.  Fry the onions, carrots and cumin seeds in the remaining oil for 10 minutes over a low heat.  Add the garlic and fry for another minute.

Add the paprika, sugar and vinegar and allow to caramelise for a minute or two.  Stir in the lentils, tomatoes and stock and cook for 30 minutes.  Blend using a hand blender until the soup is smooth, then stir back in the chorizo.

Season with salt and pepper and serve with a dollop of yoghurt and a pinch of freshly ground cumin.

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