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
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.