Surprisingly light and healthy despite the big, rich flavours.
Red Lentil & Chorizo Soup – to serve 6
- 1 tbsp olive oil
- 200g cooking chorizo, peeled and diced
- 1 large onion, chopped
- 2 carrots, chopped
- pinch of cumin seeds
- 3 garlic cloves, chopped
- 1 tsp smoked paprika, plus extra for sprinkling
- pinch of golden caster sugar
- small splash red wine vinegar
- 250g red lentils
- 2 x 400g cans chopped tomato
- 850ml chicken stock
- plain yogurt, to serve
Heat the oil in a large saucepan. Add the chorizo and cook until crispy and the oil has run. Remove with a slotted spoon and set aside but leave the oil in the pan. Fry the onion, carrot and cumin seeds for about 10 minutes, then add the garlic and cook for another minute. Sprinkle in the the paprika and sugar, cook for a minute then add the vinegar. Simmer briefly, then add the lentils and pour over the tomatoes and chicken stock.
Stir well, then simmer for 30 minutes or until the lentils are soft. Blitz in a blender but you don’t want it completely smooth.
Serve drizzled with the yogurt, a little extra olive oil if you like, and a sprinkle of paprika.
(Original recipe from BBC Good Food)