Red lentil & chorizo soup

• servings: 6 servings
• total time: 1 hour

Ingredients

1 tbsp olive oil , plus extra for drizzling

16 oz chorizo

1 large onion, chopped

2 carrots, chopped

pinch of cumin

3 minced garlic

1 tsp smoked paprika

pinch of sugar

small splash red wine vinegar

250g red lentil

2 cans diced tomato

4 cups chicken stock

Queso Freco or cotija

Sour cream, to serve

Directions

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. 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.

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.

Nutrition

• Calories: 260
• Total Fat: 13 g
• Saturated Fat: 5 g
• Sodium: 1.1 mg
• Total Carbohydrate: 16 g
• Dietary Fiber: 7 g
• Total Sugars: 10 g
• Protein: 18 g