Chorizo and Lentil Soup
There's a lovely warming heat from the chorizo. A full of flavour soup that's on the favourites list!
Ingredients
- olive oil for frying
- 200g cooking chorizo chopped (see Notes)
- 1 red onion finely chopped
- 3 carrots finely chopped
- 2 red peppers finely chopped
- a pinch of salt
- 150g red lentils rinsed
- 1 tsp smoked paprika (see Notes)
- 1 litre chicken stock hot (see Notes)
- 400g tin cannellini beans drained and rinsed
- salt and freshly ground black pepper
- fresh flat leaf parsley sprigs, soured cream and crusty bread to serve (optional)
Instructions
- Heat a glug of olive oil in a large saucepan or casserole over a medium to high heat and fry the chorizo for 5 minutes, stirring, until crisp. Remove with a slotted spoon and set aside on a plate. Add the onion, carrots and peppers to the pan and season with a pinch of salt. Fry for 5 minutes, then cover with a lid and cook for 10 minutes, stirring 2 to 3 times, until the vegetables are starting to soften.
- Stir in the lentils and paprika, then add the hot stock. Bring up to a gentle simmer and cook, uncovered for 20 to 30 minutes until the vegetables are soft, adding the beans and chorizo for the final 5 minutes of cooking.
- Season to taste, then whizz with a stick blender until the mixture is smooth but there are still bigger pieces of chorizo.
- Serve topped with parsley sprigs, soured cream and crusty bread on the side, if you like.
Notes
- Make this chorizo and lentil soup 2 to 3 days ahead – cover and chill and then reheat until piping hot to serve.
- Make it vegetarian – leave out the chorizo, use vegetable stock and add an extra tsp of smoked paprika to boost the smoky flavour.
- It's freezable - make double and freeze in batches in sealed containers, without the sour cream and parsley, for up to 6 months.