Yesterday I posted the recipe for sun dried tomato and parmesan bread, and it was really popular! So I thought that I’d post the soup that we made to go with it in case you’re going to try it out this weekend 🙂 If you’re a veggie, you might want to try my super soup instead!
This recipe is originally from BBC Good Food.
1 tbsp olive oil, plus extra for drizzling
200g cooking chorizo, peeled and diced
1 large onion, chopped
2 carrots, chopped
pinch of cumin seeds
3 garlic cloves, chopped
1 tsp smoked paprika, plus extra for sprinkling
pinch of golden caster sugar
small splash red wine vinegar
250g red lentils
2 x 400g cans chopped tomato
850ml chicken stock
plain yogurt, to serve
1. Heat the oil in a large pan. Add the chorizo and cook until crisp and it has released its oils. Remove with a slotted spoon into a bowl, leaving the fat in the pan.
2. Fry the onion, carrots and cumin seeds for 10 mins until soft and glistening, then add the garlic and fry for 1 min more. Scatter over the paprika and sugar, cook for 1 min, then splash in the vinegar. Simmer for a moment, then stir in the lentils, and pour over the tomatoes and chicken stock.
3. Give it a good stir, then simmer for 30 mins or until the lentils are tender. Blitz with a hand blender until smooth-ish but still chunky. Can be made several days ahead or frozen for 6 months at this point. Serve in bowls, drizzled with yogurt and olive oil, scattered with the chorizo and a sprinkling of paprika.