Far from bland reputation, lentils can add rich, nutty flavour to weeknight meals.
- Heat a large saucepan over high heat. Add the chorizo and cook, stirring, for 2-3 minutes or until brown all over. Use a slotted spoon to transfer to a bowl.
- Add the onion, garlic and paprika; cook, stirring, for 5 minutes or until onion softens. Add the carrot, zucchini and tomato; cook, stirring, for 2 minutes or until tender. Add the chicken stock and chorizo; bring to a simmer. Cook, stirring occasionally, for 15 minutes or until vegetables are tender and soup thickens slightly. Add the lentils; stir to combine. Taste and season with salt and pepper.
- Place the oil and basil in the jug of a blender and blend until smooth. Strain through a fine sieve into a jug.
- Ladle soup among serving bowls. Drizzle with basil oil and serve with crusty bread.
You may need it
Store Spice Organizer
Surface Utensil Holder
Cutting Board Set