Lentil and Chorizo Soup
- Preparation and cooking time
- Total time
- Easy
- Serves 4
Ingredients
- 1 tbsp olive oil
- 1 medium onion, finely chopped
- 1 large carrot, finely chopped
- 1 stick celery, chopped
- 100g chorizo sausage, finely chopped
- 1 large clove garlic, crushed or finely chopped
- 1 tsp cumin seeds
- 1/2 tsp chilli flakes
- 50ml water
- 200g red lentils
- 1 litre water
- 2 vegetable stock cubes
- salt and pepper to taste
Method
- STEP 1Heat the oil in a large pan. Add the onion, carrot, celery, chorizo and fry gently for a few minutes.
- STEP 2When the vegetables begin to soften, reduce the heat. Add the garlic, cumin, chilli and water. Cook the ingredients gently for 10 minutes until soft.
- STEP 3(To increase the flavour, try dry-frying the cumin seeds for a few minutes before adding them to the soup).
- STEP 4Add the lentils, water and stock cubes. Turn up the heat, bring to the boil, then simmer for 20-25 minutes until the lentils are soft.
- STEP 5Add salt and pepper to taste. For a more 'rustic' soup, serve as it is. Or use a blender to liquidize the soup for a smooth consistency.
