Chorizo and Lentil Soup

By: Deborah

There's a lovely warming heat from the chorizo. A full of flavour soup that's on the favourites list!

PREP: 20

COOK: 50

TOTAL: 1 10

Course: Snack, Soup, Starter

Cuisine: British, Spanish

Servings: 6 people

olive oil for frying
200 g (7.1 oz) cooking chorizo chopped (see Notes)
1 red onion finely chopped
3 carrots finely chopped
2 red peppers finely chopped
a pinch of salt
150 g (5.3 oz) red lentils rinsed
1 tsp smoked paprika (see Notes)
1 litre (4 ¼ cups) hot chicken stock (see Notes)
400 g (14 oz) 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)

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.

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.

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS chorizo, comfort food, freezable, make ahead, red lentils, soup, vegetarian option, winter warmer

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