CHORIZO & LENTIL SOUP WITH CHELSEA GOODWIN
Serves 8
250 g fresh chorizo, diced
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2 brown onions, diced
3 large carrots, diced
4 cloves garlic, crushed
375 g pack red lentils, rinsed well in sieve or colander
2 tablespoons olive oil
1 teaspoon salt
2 teaspoons ground cumin
1 teaspoon dried oregano
1 teaspoon paprika
2 x 800 g tins diced or crushed tomatoes
8 cups (2 litres) chicken or vegetable stock, plus extra if needed
To serve
finely grated zest and juice of l lemon
50 g feta, crumbled
toasted or grilled Turkish bread
COOK
1. Heat the oil in a large pot over medium-high heat. Add the chorizo and cook for about 5 minutes, until browned. Use a slotted spoon to transfer the chorizo to a plate, leaving the flavoured oil in the pot.
2. Turn the heat down to medium and cook the onion and carrot in the chorizo-flavoured oil for a few minutes, stirring occasionally, until soft. Add the garlic, salt, cumin, oregano and paprika and stir for 1 minute.
3. Pour in the tomatoes and stock, then add the lentils and bring just to the boil. Reduce the heat to low allowing the mixture to simmer, partially covered, for about 20 minutes or until the lentils are soft. Stir occasionally to ensure that the lentils don’t stick to the bottom of the pot.
4. If you like, use a stick blender to partially blend the soup. This thickens it but still leaves tiny chunks of veggies and lentils. Add in extra stock at this point if you feel that it’s too thick.
5. Add most of the chorizo to the soup, reserving some to serve. Taste soup and season with salt and pepper.
6. To serve, ladle soup into bowls, add a squeeze of lemon juice and top with remaining chorizo, lemon zest and crumbled feta. Serve with grilled Turkish bread.
TIPS
Chorizo: 250 g is usually 2 chorizo sausages. Choose a fresh or semi-cured chorizo that requires cooking, rather than a cured chorizo that can be eaten raw (like salami).
Dietaries: For gluten-free, ensure that the chorizo does not contain gluten. Omit the Turkish bread or replace with gluten-free bread, to serve. For dairy-free, omit the feta.
Leftovers: Store in the fridge for up to 3 days or freeze for up to 3 months. Reheat on the stovetop or in the microwave.
Spices: This isn’t a spicy soup, but if your family prefers mild flavours, halve the spice quantities the first time you make this.
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