Red lentil & chorizo soup

• olive oil↗1 tbsp tbsp

  plus extra for drizzling

• cooking chorizo↗200g g

  peeled and diced

• large onion↗1

  chopped

• carrots↗2

  chopped

• pinch of cumin seeds↗
• garlic cloves↗3

  chopped

• smoked paprika↗1 tsp tsp

  plus extra for sprinkling

• pinch of golden caster sugar↗
• small splash red wine vinegar
• red lentil↗250g g
• 2 x 400g cans chopped tomato
• chicken stock↗850ml ml
• plain yogurt↗

  to serve

Step-by-step instructions

1. 1

   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.

2. 2

   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.