Red Lentil and Chorizo Soup

By: Deborah

This red lentil and chorizo soup is both comforting and warming. Enjoy with homemade bread or savoury scones.

PREP: 10

COOK: 50

TOTAL: 1

Course: Lunch, Soup, Starter

Cuisine: British

Servings: 6 people

1 tbsp olive oil
200 g (7.1 oz) cooking chorizo peeled and diced
1 large onion chopped
2 carrots chopped
pinch of cumin seeds
3 garlic cloves chopped
1 tsp smoked paprika
pinch of golden caster sugar
small splash red wine vinegar
250 g (8.8 oz) red lentils
2 x 400 g (28 oz) tins chopped tomatoes
850ml to 1l ml (3 ¾ cups) chicken stock (made using 2 stock cubes or pots) (see Notes)

Heat the oil in a large pan over a high heat. Add the chorizo and cook for 5 to 6 minutes until crisp and it has released its oils. Remove the chorizo with a slotted spoon into a bowl, leaving the fat in the pan. Reduce the heat to medium and fry the onion, carrots, and cumin seeds for 10 minutes until soft and glistening, then add the garlic and fry for 1 minute more. Scatter over the paprika and sugar, cook for 1 minute, then splash in the vinegar. Simmer for a moment, then stir in the lentils, and pour over the tomatoes and chicken stock.
Give it a good stir, bring to a boil and then simmer for 30 minutes or until the lentils are tender. Blitz with a hand blender until smooth(ish) but still chunky. The soup can be made several days ahead or frozen for 6 months at this point.
Serve in bowls, scattered with the chorizo.

Stock - at step 1, start off with 850ml of stock and then add more after step 2 if the soup ends up very thick.

Note at step 2, the soup can be made a few days ahead or can be frozen for 6 months.

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

KEYWORDS chopped tomatoes, chorizo, red lentils, smoked paprika

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