This soup is lovely and warming and colourful. I served it at the recent Hazelwood furniture-making Workshop. It was well received, especially on a wet day and it was time to stop and relax from the busy labour of woodworking!
It's easy to make and you can make it a couple days ahead.
Red lentil and chorizo soup.
Serves 6, (I doubled the quality)
200g/7oz cooking chirizo, peeled and diced
1 large onion chopped
2 carrots chopped
pinch of cumin seeds
3 garlic cloves chopped
smoked paprika
pinch of caster sugar
splash of red wine vinegar
250g/9oz lentils
2 large cans of chopped tomatoes
800ml chicken stock
Heat a little live oil in a large pan add chorizo and cook until crisp and it has released its oils.
Remove leaving the fat in the pan.
Fry onion, carrots and cumin seeds for 10 mins until soft.
Scatter over paprika and sugar, cook for a minute, add in vinegar. Simmer for a moment.
Stir in lentils, tomatoes and stock, stir and simmer for 30 minutes.
Cool a little then liquidise until smoothish but still leave a little chunky.
Add the chirizo.
Looks good served with a drizzle of yoghurt and olive oil and a sprinkle of paprika.
Good to freeze.
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