Lentil and chorizo soup
It’s Sunday night and the same dilemma – what to have for dinner! Checking out the fridge I notice stray carrots, celery stalks and capsicum halves and decide its time for “bottom of the fridge soup”. I make this soup regularly to use up all those things that have a tendency to linger - raw and cooked veges, pasta sauce, tomato paste, bacon or chorizo. In this case I had a large chorizo which with the left over veg and red lentils made a winter warming soup that would stand up with the best. Delicious!
Time to make 1 hour
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, crushed
1 1/2 large or 3 medium chorizo sausages, cut into small chunks or slices
1 medium carrot, diced or finely sliced
2 stalks of celery, diced or finely sliced
1 large or 1 1/2 medium capsicums, finely chopped
6 cups vegetable stock
2 cups diced pumpkin
1/2 teaspoon chilli flakes
1/2 teaspoon dried thyme
1/2 cup red split lentils
1 x 400g can chopped tomatoes
Seasonings to taste
Fresh parsley, chopped
1. Heat oil in a large heavy bottomed saucepan, add onion, garlic, chorizo, carrot, celery and capsicum and cook over medium heat for 3-4 minutes till softened
2. Add stock, pumpkin, chilli flakes, thyme, lentils and chopped tomatoes. Cook for 20 – 25 minutes over medium heat until lentils have broken down and vegetables are cooked.
3. Season to taste and serve, garnished with parsley.
Heathy habits – apply to other soups
1. Adding lentils to soup – adds protein and fibre which will keep you full for longer
2. Adding lots of vegetables – these provide valuable vitamins and antioxidants.