LENTIL SOUP WITH CHORIZO


LENTIL SOUP WITH CHORIZO
15 ml butter
250 g Chorizo, sliced
1 onion, chopped
2 carrots, chopped
1 stick celery, sliced
1 clove garlic, chopped
15 ml smoked paprika
1 bay leaf
500 g red lentils
1 Litre vegetable stock

Heat the butter in a pot and fry the chorizo until crispy. Remove and set aside.
Fry the onion, carrots, celery, garlic, smoked paprika and bay leaf together for 3 minutes.
Add the lentils and stock. Cover and simmer for 20 – 30 minutes or until lentils are tender. Pulse with a stick blender until smooth.
Season to taste.
Stir Chorizo through.
Serve with Parmesan crisps and basil leaves.
Parmesan Crisps:
Grate 100 g Parmesan cheese and place smooth mounds onto a lined baking tray. Bake until golden. Remove from oven to leave to crisp up.
Photo: Melissa Ann Vermeulen
Recipe posted by Melissa Ann Vermeulen