Red Lentil and Chorizo Soup

It’s September and all of a sudden, all I see on Pinterest are recipes with pumpkins and apples.

This recipe has neither those things in it, because I’m like that… contrary.

I did stick with the colour scheme, though. Warm colours — reds and oranges and yellows — are synonymous with the end of summer and the start of fall. Salad season has ended and soup season has begun. I love the smokey heat of this soup – it’s perfect for this time of year.

Here goes.

A good start.

Onion, garlic, celery and chorizo.

Onion, garlic, celery and chorizo.

A whole lotta chopping going on.

Chopped chorizo.

Chopped chorizo.

Chopped celery.

Chopped celery.

Chopped carrots.

Chopped carrots.

Chopped onions and minced garlic.

Chopped onions and minced garlic.

Cook the chorizo, then take it out of the pan, leaving the oil behind to flavour the onion, carrots and celery.

Cooked chorizo.

Cooked chorizo.

Onion, carrots and cumin getting softened.

Onion, carrots and cumin getting softened.

No chopping here: pre-chopped tomatoes.

Tomatoes, pre-chopped.

Tomatoes, pre-chopped.

After the onions, celery and carrots are softened, add the lentils and tomatoes.

Add the lentils and tomatoes.

Add the lentils and tomatoes.

Add the chicken stock and cook until the lentils are tender.

Almost soup.

Almost soup.

Serve the soup, garnished with the reserved chorizo and some smoked paprika.

Red Lentil and Chorizo Soup.

Red Lentil and Chorizo Soup.

I found the recipe here:
http://www.bbcgoodfood.com/recipes/3020698/red-lentil-and-chorizo-soup

Red Lentil and Chorizo Soup

1 Tbsp. olive oil, plus extra for drizzling
200 g. cooking chorizo, peeled and diced
1 large onion, chopped
2 carrots, chopped
pinch of cumin seeds
3 garlic cloves, chopped
1 tsp. smoked paprika, plus extra for sprinkling
pinch of golden caster sugar
small splash red wine vinegar
250 g. red lentils
1 – 796 g. cans chopped tomato
850 ml. chicken stock
plain yogurt, to serve

Heat the oil in a large pan. Add the chorizo and cook until crisp and it has released its oils. Remove with a slotted spoon into a bowl, leaving the fat in the pan. Fry the onion, carrots and cumin seeds for 10 minutes until soft and glistening, then add the garlic and fry for 1 min more. Scatter over the paprika and sugar, cook for 1 min, then splash in the vinegar. Simmer for a moment, then stir in the lentils, and pour over the tomatoes and chicken stock.

Give it a good stir, then simmer for 30 minutes or until the lentils are tender. Blitz with a hand blender until smooth-ish but still chunky. Can be made several days ahead or frozen for 6 months at this point. Serve in bowls, drizzled with yogurt and olive oil, scattered with the chorizo and a sprinkling of paprika.

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