Chorizo and lentil soup

• khẩu phần: SERVES 4-6
• thời gian hoạt động: 25 mins
• tổng thời gian: 55 minutes

Nguyên liệu

• Olive oil for frying

• 200g cooking chorizo, chopped

• 1 red onion, finely chopped

• 3 carrots, finely chopped

• 2 red peppers, finely chopped

• 150g red lentils, rinsed

• 1 tsp smoked paprika

• 1 litre chicken stock, hot

• 400g tin cannellini beans, drained and rinsed

• Fresh flatleaf parsley sprigs, soured cream and crusty bread to serve (optional)

Hướng dẫn

1 Heat a glug of olive oil in a large saucepan and fry the chorizo for 5 minutes, stirring. until crisp. Remove with a slotted spoon and put on a plate. Add the onion, carrots and peppers to the pan and season with a pinch of salt. Fry over a medium-high heat for 5 minutes, then cover with a lid and cook for 10 minutes, stirring 2-3 times, until the vegetables are starting to soften.

2 Stir in the lentils and paprika, then add the hot stock. Bring up to a gentle simmer and cook, uncovered, for 20-30 minutes until the veg are soft, adding the beans and chorizo for the final 5 minutes of cooking.

3 Season to taste, then whizz with a stick blender until the mixture is smooth but there are still a few bigger pieces of chorizo. (Or use a blender with the centre cap removed and a folded tea towel over the hole.)

4 Serve topped with parsley sprigs, soured cream and crusty bread on the side, if you like.

Ghi chú

Make 2-3 days ahead. Cover and chill, then reheat until piping hot to serve. Or freeze in batches (without the parsley and cream) in a sealed container for up to 6 months. Omit the chorizo and use vegetable stock instead of chicken stock, adding an extra 1 tsp smoked paprika to boost the smoky flavour.

Made this on 03/10/17 - Very tasty