Red lentil & chorizo soup

2 of 5-a-day 30-60 minutes 400 kcal or less 6 servings easter easy lunch for friends enjoy the long weekend fibre folate mains make ahead over an hour vegetable soup

N/A

Source

Ingredients

1 tbsp olive oil , plus extra for drizzling

200g 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

250g red lentil

2 x 400g cans chopped tomato

850ml chicken stock

plain yogurt , to serve

Method

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 mins 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 mins 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.