Spanish Chorizo & Lentil Soup

I was lucky enough whilst in Amsterdam recently to visit a little restaurant called "Soup En Zo" on Jodenbreestraat - well worth the visit! I had the above soup, which was fantastic.

Upon returning home I attempted to replicate this soup myself and, according to my other half, it might be the best thing I have ever cooked her, so here goes...

(Serves 2)

Ingredients:

Half an onion

Hot Smoked Paprika

Cumin Seeds

Tomato Pasata

1x Red Pepper

100g Green Lentils

50g Chopped Chorizo

Vegetable Stock - Roughly half a litre

1x Carrot

1: Heat up olive oil in a saucepan and add in finely chopped onion and Add cumin seeds and ground pepper and chopped carrot (shop into small 1cm cubes).

2: Add chopped red pepper and lightly fry off the chopped chorizo

3: Add boiling water to vegetable stock (I like the Knorr stock pots) and then add roughly a qtr pint to the onions and peppers.

4: Add paprika and reduce stock down for a few mins. Chilli flakes can be added at this stage.

5: Add fried chorizo and remainder of vegetable stock, plus tomato pasata, lentils and season with salt and pepper. Add thyme/oregano to taste and let simmer for around 30 mins or until most of the liquid has reduced down. It can be "fed" occassionally with some more pasata and paprika to taste!

Serve with crusty bread and top with a sharp cheddar cheese.

Go easy on the salt, the Chorizo has loads, as will the cheese. If you use a spiced Chorizo, chilli flakes may take it over the top on heat!

This recipe can be adapted to veggie/vegan with the removal of the Chorizo and the cheese and still retain a lot of flavour!

Comments

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