This is the first soup that I made on Sunday morning. Sorry it’s taken a while to write this one up – it’s been a busy week! I made up this one myself and it’s a rather nice, chunky, tasty soup, suitable for cooler autumn days.
300g of red lentils
700ml of vegetable stock
1 carrot, thinly sliced
1 large red onion, chopped
1 red chilli, deseeded and finely chopped
3-4 medium vine tomatoes, chopped
3oz of chorizo, sliced or chopped
Gently fry the onion, chilli tomatoes for a couple of minutes.
Add the carrots and chorizo and fry until the chorizo browns and starts to go crisp. Then add the lentils and quickly fry them for another minute.
Then add the stock and stir well.
Bring to the boil and then reduce the heat and simmer for 35 minutes or so until thickened.
Adjust the seasoning to taste.
Allow to cool slightly and then use a hand blender to roughly blend parts of it. Not too much though – the soup should be chunky and retain lumps of carrot and chorizo.
It’s a delicious soup (if I do say so myself) with a slight hint of spice but nothing too overpowering. It’s warming and filling and goes really well with home-made bread. It’s a very thick soup but you can make it a bit thinner if desired by adding more vegetable stock during the simmering.
Sadly no photo though as once it was cool I divided it into portions and froze it.