RED LENTIL AND CHORIZO SOUP

RED LENTIL AND CHORIZO SOUP

Serves 4

4 tbsp olive oil

1 onion, finely chopped

large carrot cubed

celery stalk, chopped

2 garlic cloves, crushed

3cm fresh ginger, grated

½tsp paprika

500g red lentils

1 litre chicken or veg stock

2 or 3 chorizo sausages, sliced

2 tbsp chopped fresh parsley

Heat 3 tbsp oil and saute the onion, carrot and celery until soft but not browned.  Add garlic and ginger and saute for 1 min.

Stir in paprika and lentils and stir.  Add stock, bring to the boil and simmer until the lentils are tender and puree-like.

Heat remaining oil in a frying pan.  Add chorizo slices and fry until crisp and brown on the underside.  Turn and lightly fry the other side until crisp. Put on a plate until ready to serve.  Reserve frying oil.

Test the texture of the soup.  If it is too thick thin it with boiling stock or water.  Ladle into bowls and top with chorizo slices and parsley. Drizzle with reserved frying oil.

Sunday Sun Jan 04