Lentil soup with chorizo
Essential ingredient ... Chorizo. Photo: Mark Chew
To me, this dish is the essence of Spanish food. I love the honesty of using a single pot, and the way the chorizo is used almost like a bouquet garni.
- 800g brown lentils
- 3 x 150g chorizo, whole
- 500g Japanese pumpkin, peeled and coarsely chopped
- 1 brown onion, whole
- 1 head garlic, whole
- 6 tomatoes
- 1 tbsp sweet paprika
- 1 red capsicum, sliced in half, seeds removed
- 1 green capsicum, sliced in half, seeds removed
- Sea salt
- Sherry vinegar
Remove any discoloured seeds or stones from lentils, then wash under cold running water. Place in a large pot and add 3.5 litres of tap water. Add all other ingredients, except salt and vinegar. Bring to boil then reduce heat and simmer for 40 minutes, skimming any impurities every 20 minutes. Remove tomatoes, onion and capsicums and place them in a bowl. Remove garlic head and squeeze out cloves over vegetables. Puree vegetables with a hand blender and add them to the soup. Simmer for another 5 minutes, adding salt to taste. To serve, remove sausages, then slice them into 1cm discs. Ladle soup into bowls, drizzle with a few drops of sherry vinegar and arrange the sausages on top.
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