Lentil and Chorizo Soup
I had this knob of dried chorizo sausage staring at me for days. I kept saying to myself: I’ll slice it up tomorrow for lunch. But that would never happen. So today I just chopped it up into pieces and threw it in a casserole together with some garlic and onion. For a second I thought about making some chorizo scrambled eggs but I dismissed that idea because I was craving a bowlful of heartier food. It was raining outside and I felt more like curling up on the couch in a blanket wrapped around a bowl of warm food.
Lentils, chicken stock. A dash of sriracha right in the end. Perfect. To make it extra creamy mash this soup up a little using a fork right before serving.
- 9 oz canned lentils (250 g), drained weight
- 2- inch dried chorizo sausage (5 cm)
- 1 small onion
- 2 large garlic cloves
- 3 cups chicken stock (720 ml)
- a handful fresh parsley chopped
- 1 sprig fresh rosemary
- olive oil
- Peel and chop up the onion and garlic. Pour some olive oil in a large casserole and place it over medium-high heat. Then add the chopped onion and garlic as soon as the oil is hot.
- Stir and gently fry the onion and garlic for 5 minutes. Peel the chorizo sausage and cut it into bite-size bits. Add it to the onion in the casserole together with the fresh rosemary.
- Stir well again and then let the chorizo sausage bake for 3 to 4 minutes until the oil is totally red. Now pour in the drained lentils. Season with a good dash of pepper.
- Give it all a good stir. Then pour in the chicken stock.
- Stir well again. Turn the heat high until boiling. Then turn the heat back to medium-low and put a lid on the pan. Simmer the lentil soup for 10 minutes. Right before serving stir in the freshly chopped parsley. Check the seasoning and add extra salt or pepper to taste if necessary. Scoop the soup into bowls and serve.