Prep time:
Cooking time: 20 minutes
Total time:
Serves: 4
200g chorizo sausage, diced into small chunks
1 medium onion, finely chopped
2 cloves garlic, crushed
2 cans (400g) chopped tomatoes
200g dried red lentils, rinsed
1ltr chicken stock
1tsp smoked paprika
½tsp chilli flakes (optional or to taste)
1tsp ground cumin
1tsp thyme
1tbsp olive oil (or omit and just use the oil released when you cook the chorizo)
salt and pepper, to taste
a little fresh parsley, or cress, a small handful of chorizo and a swirl of soured cream, to garnish
Spice up a winter mealtime with this chunky, smoky soup. This recipe turns a mix of red lentils, chorizo, and tomatoes into a rich and filling dish.
- words: Jo Arnell
- pictures: David Merewether
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