A hearty and warming soup perfect for cold evenings, this simple and filling dish is made using only simple ingredients and is ready in under an hour.
450g dried green or brown lentils
2 medium carrots, chopped
1 brown onion, finely chopped
1 large juicy tomato, quartered
150g chorizo, sliced
2 garlic cloves, crushed
2 tbsp vegetable oil
1.5l vegetable stock
0.5 tsp caraway seeds
1.5 tsp sweet smoked paprika powder
5 dried bay leaves
3 tbsp white wine vinegar
sour cream (optional)
Heat oil in a large pot over medium heat. Add the onion and cook for 2 minutes.
Add the crushed garlic and caraway seeds and cook for another 2 minutes, until the onion becomes translucent.
Add all the remaining ingredients, stir, then increase heat and bring to a boil.
Simmer for 30 - 40 minutes or until lentils are soft.
Serve with fresh crusty bread and a dollop of sour cream.
Read the recommended cooking instructions on your packet of lentils, and pre-soak if necessary.
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