Name: Lentil and chorizo soup
Prep time: 10 min
Cook time: 25 min
Total time: 35 min
Yield: 1
Ingredients: 2 chorizo sausages, finely chopped; 1 brown onion, finely chopped; 2 garlic cloves, crushed; 10.00 gm sweet paprika; 1 carrot, peeled, finely chopped; 1 zucchini, finely chopped; 1 tomato, finely chopped; 1020.00 gm (1 litre) chicken style liquid stock; 400g can lentils, rinsed, drained; Crusty bread, to serve; 80ml olive oil; 62.50 ml chopped basil

Lentil and chorizo soup

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Prep Time:
10 minutes

Cook Time:
25 minutes

Total Time:
35 minutes

Lentils bring bold, nutty flavor to easy weeknight dishes.

Ingredients:

2 chorizo sausages, finely chopped
1 brown onion, finely chopped
10.00 gm sweet paprika
1 carrot, peeled, finely chopped
1 zucchini, finely chopped
1 tomato, finely chopped
1020.00 gm (1 litre) chicken style liquid stock
400g can lentils, rinsed, drained
Crusty bread, to serve
80ml olive oil
62.50 ml chopped basil

Instructions:

Preheat a large saucepan over high heat. Sear the chorizo for 2-3 minutes until evenly golden brown, then transfer to a bowl using a slotted spoon.
Sauté the onion, garlic, and paprika for 5 minutes until the onion softens. Stir in the carrot, zucchini, and tomato and cook for 2 minutes until tender. Pour in the chicken stock, add the chorizo, and bring to a simmer. Cook for 15 minutes until the vegetables are tender and the soup thickens slightly. Mix in the lentils and season with salt and pepper to taste.
Combine the oil and fresh basil in a blender and puree until smooth. Strain the mixture through a fine sieve into a jug.
Divide the soup into serving bowls, then generously drizzle with fragrant basil oil. Serve alongside crispy, crusty bread for a perfect meal.

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