I bagged this spicy soup out of OH’s Metro (with a small adaptation). It’s got enough substance to make a filling supper or lunch, especially if you serve it with some crusty bread or Focaccia.
To make the lentil and chorizo soup, you will need
- 1 tin of lentils (green, 400g)
- 1 large carrot, finely chopped
- 1 large chopped onion (or use a generous handful of frozen pre-chopped onion)
- Pinch of salt
- Shake of pepper
- 2 chopped garlic cloves
- 150g pearl barley
- 500ml good quality chicken or vegetable stock
- can chopped tomatoes (200g)
- 100g chorizo
- Spices, recipe says paprika (1 tsp), cumin (half tsp), coriander seeds (half tsp). I used all of these, and also added a teaspoonful of garam masala, but then I like my food spicy!
To serve (if desired)
- A few chorizo slices
- Plain yoghurt
- Coriander leaves (shredded)
To make the lentil and chorizo soup is easy.
- Heat olive oil (20ml or enough to cover the bottom of the pan) on a low heat. Saute the onion, carrot and garlic. I use a large deep stock pan.
- Add the spices and stir-fry for a couple of minutes.
- Add the pearl barley, tomatoes, and stock.
- Season with the salt and pepper, to taste.
- Chop the chorizo and add to the pan.
- Drain and add the lentils.
- Add the spices. Mix.
- Simmer for about 40 minutes, until the barley is soft.
- Remove and liquidise (not strictly necessary, but if not liquidising, make sure you chop the vegetables finely and cut the chorizo into very small pieces…it makes a great broth-type soup).
- Garnish with coriander and some of the left over chorizo. Add a drizzle of plain yoghurt if you want to take out some of the heat!
This recipe gives enough for four servings.
Joining with Honest Mum’s #TastyTuesday. Joining too with a Mummytoo’s #RecipeoftheWeek.