Recipe

Chorizo And Lentil Soup Recipe

Add Step-by-Step Photos	Nuggle / All my dishes 1 year ago The spiciness of the chorizo lends personality to the subtle lentils. A rustic meal in itself, hearty and satisfying. Borrowing heavily from the Mediterranean pantry, this soup offers substance without excess, flavour without flamboyance. Notes: Omit... More Prep:20m Cook:60m Servings:4	Nuggle
	paprika chorizo soup comforting lentil

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Ingredients

3/4 cup small French green lentils

2 cups veal or chicken stock

3-5 sprigs fresh thyme

3 cloves garlic, smashed

1 tablespoon olive oil, plus more for serving

2 fresh chorizo sausages, casings removed

1 cup medium diced celery (4 ribs or so)

1 cup medium diced carrots (2 large)

2 cups medium diced yellow onion (2 medium)

Salt and freshly ground black pepper

2 tablespoons tomato paste

1 19-ounce can garbanzo beans, drained and rinsed

2 tablespoons chopped fresh flat-leafed parsley

4-5 large basil leaves, cut into strips (chiffonade)

Freshly grated Parmesan cheese, to serve

Directions

Pick over the lentils and discard any misshapen ones or stones. Rinse and drain the lentils through several courses of water until free of any grit or sand.

In a saucepan over high heat, combine the lentils, stock, 3 cups of water, thyme and garlic. Bring to a boil, then reduce the heat to medium-low and simmer uncovered until the lentils are just tender, about 15-20 minutes. You will need to skim the surface occasionally for impurities.

Meanwhile, in a stockpot over medium heat, crumble in the chorizo into one tablespoon or so of olive oil. Cook until the sausage begins to render some of its fat. Add the celery, carrot and onion, tossing to coat in the paprika-stained oil. Season well with salt and pepper, and continue to cook, stirring often. When the vegetables are translucent and tender, after about 10 minutes, add the tomato paste and stir through. Cook for 2 minutes or until the tomato paste begins to darken.

Remove the garlic and thyme from the lentils. Add the lentils and their cooking liquid to the stockpot. Bring to boil, then reduce heat to low and simmer for 20 minutes.

Add the chickpeas, and additional water if necessary, and simmer for another 10 minutes. Check for seasoning.

Ladle into bowls and sprinkle over the chopped herbs. Serve with olive oil for drizzling and grated Parmesan and passed alongside.

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