Spicy Chorizo Lentil Soup
Photography by Olivia Galletly.
Sweet smoked paprika, cumin and fried crispy chorizo bring this lentil soup to life. It’s lovely with a dollop of Greek yoghurt.
Serves: 6
INGREDIENTS
200 grams Spanish chorizo
1 tablespoon olive oil
1½ teaspoons cumin seeds
1 brown onion, diced
1 stick celery, diced
1 capsicum, diced
1 large carrot, peeled, diced
1 teaspoon sweet smoked paprika
¼ teaspoon chilli flakes
4 cloves garlic, chopped
400-gram tin chopped tomatoes
750ml chicken stock
¼ teaspoon each sea salt and cracked pepper
400-gram tin lentils, drained
1 tablespoon brown sugar
1 large bunch kale, stems discarded, leaves cut into bite-sized pieces
To serve
fresh parsley
slices of sourdough
METHOD
Dice 150 grams of the chorizo and set aside the remaining 50 grams.
Heat the olive oil in a large saucepan Add the diced chorizo and 1 teaspoon of the cumin seeds. Fry until the chorizo is crispy and aromatic. Remove from the saucepan and set aside.
Add the onion, celery, capsicum and carrot to the saucepan and fry over a low heat until softened. Add the paprika, chilli flakes and garlic and fry for 2 minutes. Add the fried chorizo and cumin seeds, chopped tomatoes, chicken stock, sea salt and cracked pepper. Simmer for 45 minutes with the lid partially on.
Add the lentils and brown sugar. Cook for 10 minutes then add the kale and cook for a further few minutes until the kale
has softened.
Thinly slice the remaining 50 grams of chorizo. Place in a small frypan along with the remaining cumin seeds and fry until crispy.
To serve: Divide the soup among bowls, top with the sliced chorizo and parsley and serve with slices of sourdough, if desired.
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Issue #115
Issue 115 is packed with inspiration for all kinds of cosy meals – whether you’re dining alone, as two or with a few. We start with our Plating Game interview with Jesse Mulligan which inspired a medley of curries and sides then move on to a round up of easy one-pan chicken dishes, a variety of pasta bakes and meatballs, and using one simple yet delicious tart base we whip up five fab filling options. Sarah’s wintry faves include a moreish chorizo (not) carbonara, lamb and spinach filo pie and we finish off with sweet treats and decadent puds. We love seeing what you create, don’t forget to share your dish dishes with our Facebook community. When it comes to winter cooking, make it SIMPLY YUM!