spicy lentil and chorizo soup
- 2 tablespoons olive oil
- 1 brown onion
- 2 cloves garlic, crushed
- 2 x 150g chorizo sausages, sliced
- ½ teaspoon chilli flakes
- 1 cup (200g) lentils
- 2 x 400g cans chopped tomatoes
- 1 litre chicken stock
- sea salt and cracked black pepper
- crusty bread, to serve
- Heat a large saucepan over medium heat. Add the oil, onion, garlic, chorizo and chilli and cook for 8–10 minutes or until the onion is tender and the chorizo is golden. Add the lentils, tomato, stock, salt and pepper, bring to the boil and cook for 15 minutes or until the lentils are tender. Serve with crusty bread. Serves 4.
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