Michael and Rachel's

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Chorizo and Lentil Soup

Updated: 10 Feb 2018

Ingredients

  • Olive oil
  • 200g chorizo, chopped
  • 1 red onion, finely chopped
  • 3 carrots, finely chopped
  • 2 red peppers, finely chopped
  • 150g red lentils, rinsed
  • 1 tsp smoked paprika
  • 1 litre chicken stock, two stock cubes
  • 2x 400g tins cannellini beans
  • Fresh parsley sprigs, sour cream, GF olive bloomer

Method

  1. Heat the olive oil, add the onion, carrots, and peppers and a pinch of salt. Fry for about 5 minutes then add the chorizo. Turn the heat down a bit. Cook for about 10 minutes until the chorizo is golden / crispy and the vegetables are softened.
  2. Stir in the lentils, paprika, cannellini beans and chicken stock. Cook for about 20 - 30 minutes (covered).
  3. Season to taste, then use a blender to blend until the mixture is smooth but there are still a few bigger peices of chorizo. Serve topped with parsley sprigs, soured cream and bread on the side.

Made 2 lunch and 4x 400ml portions.