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.

  1. Heat 1 tablespoon of olive oil (optional) in a large pot, add the diced chorizo and cook for 4-5 minutes until it starts to crisp. Remove the chorizo with a slotted spoon and set aside, leaving the oil in the pot.
  2. Sauté the chopped onion in this oil for about 5 mins, until translucent. Mix in the garlic and spices, stir and cook for a minute before adding lentils, then the chopped tomatoes and stock. Bring the mixture to a gentle boil, turn the heat down and add the cooked chorizo. Simmer for approx 20 mins, until the lentils are soft and start thickening the soup.
  3. Season, garnish with soured cream etc. and serve.

  • words:
  • pictures: David Merewether

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