During the last weekend I celebrated my birthday. As usual on such occasion I went away with my family. We have spent a wonderful weekend on a North Sea coast and got back home on early afternoon Monday. The traffic on the way back was bad and we were all a bit tired and did not fancy doing grocery shopping at all. Therefore I had to trawl through kitchen cupboards and fridge to see what ingredients I have available to put together a dish for our tea. There are several products that I try to always have in my kitchen: lentils, tinned chickpeas, onions and carrots. I also like to have chorizo in the fridge. You never know when you may need it and it is good to be prepared 😉 This was one of such occasions and the result was a thick, flavoursome and warming soup. It is very simple to prepare and I can tell you that one bowl of this beauty and you will be satisfied. It has a perfect balance between sweetness of carrots and heat from chorizo and chilli. If you are using a very spicy chorizo you can omit the chilli or… add as much as you wish if you want the soup to be really spicy.
- 1 tblsp rapeseed oil
- 100g chorizo, chopped into 1cm cubes
- 1 onion, finely chopped
- 2 carrots, peeled and chopped into 1cm cubes
- 3 baby corns chopped into 1cm rings (optional)
- 1 tsp smoked paprika
- Pinch of dried chilli flakes
- 400g tin chickpeas, drained and rinsed.
- 75g red lentils
- 800g chicken stock
- 1 tblsp chopped parsley to garnish
- Put the oil and chorizo into a large saucepan over low heat to release the flavour
- After about 5 minutes add the onion, increase the heat to medium and cook for another 5 minutes.
- Add the carrots (and baby corn if using) and cook for further 5 minutes. Stir from time to time to ensure they do not burn on the bottom of the pan.
- Add the paprika and chilli flakes and cook for 1 minute.
- Add the chickpeas together with the lentils and stock. Bring to boil, lower the heat and simmer for 20 minutes, or until the lentils are tender.
- Serve in pre heated bowls, garnished with the chopped parsley.