Chorizo and red lentil soup
- Preparation and cooking time
- Total time
- Easy
- serves 8
Ingredients
- 2 leeks, finely chopped
- 100g chorizo, skinned and roughly chopped
- 1 tbsp olive oil
- 1 tbsp butter
- 2 × 400g tins chopped tomatoes
- 1.5 litres vegetable stock
- 300g red lentils
- 1 generous tsp smoked paprika
Method
- STEP 1
Fry the leeks and chorizo in the oil and butter until the leeks are softened and the chorizo has released some of its oil.
- STEP 2
Add the remaining ingredients and bring to the boil.
- STEP 3
Simmer for 30 minutes.
- STEP 4
Remove some of the pieces of chorizo, liquidise the soup, then add the reserved chorizo to the soup before serving, for added texture.
- STEP 5
Season and serve with crusty bread.
