- STEP 1
Heat the oil in a large pan. Add the onion, carrot, celery, chorizo and fry gently for a few minutes.
- STEP 2
When 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 4
Add 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 5
Add 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.