Lentil and chorizo soup

Far from bland reputation, lentils can add rich, nutty flavour to weeknight meals.

Recipe «Lentil and chorizo soup» presented in category Recipes / Soups, to prepare this dish you will need no more 25 minutes. To make this dish at home by prescription from the author sheff would need: 2 Primo Classic Chorizo, finely chopped, 1 brown onion, finely chopped, 2 garlic cloves, crushed, 1 tbsp sweet paprika, 1 carrot, peeled, finely chopped , 1 zucchini, finely chopped, 1 tomato, finely chopped, 4 cups chicken stock , 400g can lentils, rinsed, drained, Crusty bread, to serve, 1/3 cup olive oil, 1/4 cup chopped basil.

Ingredients:

• 2 Primo Classic Chorizo, finely chopped 
• 1 brown onion, finely chopped 
• 2 garlic cloves, crushed 
• 1 tbsp sweet paprika 
• 1 carrot, peeled, finely chopped 
• 1 zucchini, finely chopped 
• 1 tomato, finely chopped 
• 4 cups chicken stock 
• 400g can lentils, rinsed, drained 
• Crusty bread, to serve 
• 1/3 cup olive oil 
• 1/4 cup chopped basil 

Instructions

1. 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.
2. 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.
3. Place the oil and basil in the jug of a blender and blend until smooth. Strain through a fine sieve into a jug.
4. Ladle soup among serving bowls. Drizzle with basil oil and serve with crusty bread.