Lentil and chickpea soup with chorizo

Chorizo adds an extra special twist to this hearty winter soup.

Recipe «Lentil and chickpea soup with chorizo» presented in category Recipes / Soups, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author sheff would need: 1 leek, thinly sliced, 1 carrot, chopped, 1 stick celery, chopped, 1 zucchini, chopped, 2 Primo Classic Chorizo, sliced diagonally , 1 litre salt-reduced beef stock, 400g can diced tomatoes, 400g can brown lentils, rinsed and drained , 400g can chickpeas, rinsed and drained.

Ingredients:

• 1 leek, thinly sliced 
• 1 carrot, chopped 
• 1 stick celery, chopped 
• 1 zucchini, chopped 
• 2 Primo Classic Chorizo, sliced diagonally 
• 1 litre salt-reduced beef stock 
• 400g can diced tomatoes 
• 400g can brown lentils, rinsed and drained 
• 400g can chickpeas, rinsed and drained 

Instructions

1. Heat 2 teaspoons olive oil in a large saucepan over medium heat. Add the carrot, celery, leek and zucchini and cook for 3 minutes or until just tender. Add stock and tomatoes, and simmer for 10 minutes.
2. Meanwhile, heat a non stick frying pan over medium high heat. Add the chorizo and cook for 1-2 minutes on each side until golden brown. Remove and drain on paper towel.
3. Add lentils and chickpeas along with salt and pepper to the soup and cook for 3 minutes. Serve soup topped with chorizo and crusty bread.