Lentil and chorizo soup

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Sorry for the wait for this post. I’ve been on a two week holiday to Lanzarote and got back only yesterday. I have a few great recipes to share with you that I learnt out there so keep an eye out for them in the next week or two.

Right now though I’ve gone from the hot weather of the Canaries to the cold weather of Britain and I need soup to cheer me up.

Serves 2

  • 1 tbsp olive oil
  • 100g spicy chorizo, diced
  • 1/2 onion, chopped
  • 1 carrot, peeled and chopped
  • 1/2 tsp cumin
  • 2 crushed garlic cloves
  • 1 tsp paprika
  • Pinch of caster sugar
  • Splash of red wine vinegar
  • 125g lentils
  • 400g chopped tomatoes
  • 425ml chicken stock
  • Plain yogurt to serve

Heat the oil in a large saucepan. Cook the chorizo until crispy. Remove and place to one side. Keep the fat in the pan and fry the onion, carrot and cumin for 10 minutes until soft. Add the garlic and fry for a further minute.

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Sprinkle over the paprika and sugar and cook for one minute. Then add the splash of red wine vinegar. Simmer and then stir in the lentils. Pour over the stock and chopped tomatoes.

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Stir everything together and then simmer for 30 minutes,. Blend with a hand blender and then divide between two bowls. Drizzle with the yogurt and scatter the chorizo on top.

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