Lentil and chorizo soup

Posted by adm On February - 10 - 2012

How to cook Lentil and chorizo soup


  • 2 chorizo sausages, finely shredded
  • 1 brown onion, finely shredded
  • 2 garlic cloves, humiliated
  • 1 tbs sweet pimento
  • 1 carrot, raw, finely shredded
  • 1 zucchini, finely shredded
  • 1 tomato, finely shredded
  • 4 cups (1 l) chicken strain
  • 400g can lentils, rinsed, knackered
  • Crusty breadstuff, to help
  • Basil oil

  • 1/3 cup (80ml) olive oil
  • 1/4 cup chopped basil

How to:

  • Heat a large saucepan over high passion. Add the chorizo and fudge, stirring, for 2-3 minutes or until brown terminated. Use a slotted spoon to transfer to a roll.

  • Add the onion, garlic and pimento; fudge, stirring, for 5 minutes or until onion softens. Add the carrot, zucchini and tomato; prepare, stirring, for 2 minutes or until tenderise. Add the chicken stock and chorizo; bring to a simmer. Fake, stirring occasionally, for 15 minutes or until vegetables are tender and soup thickens somewhat. Add the lentils; stir to trust. Taste and season with salt and peppercorn.

  • Place the oil and basil in the jug of a blender and blend until tranquil. Strain through a fine sieve into a jug.

  • Ladle soup among serving bowls. Drizzle with basil oil and serve with crusty bread.

  • This soup tastes even better the day after it is made, making it ideal for leftovers.

  • Prepare time:10 min.

    Cooking time:25 min.

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