Smokey red lentil and chorizo soup
Heat oil in large sauce pan
1
Add onion, carrot, celery and pumpkin or squash if using and cook stirring often 8-10 min until veggies are softened
2
Add garlic and ginger and cook another 1-2 min
3
Stir in the red lentils so they are fully coated with all the flavourings
4
Stir in the broth/ stock
5
Simmer 25-30 min until veggies and lentils are tender
6
In the meantime heat oil in a skillet and add the sliced chorizo
7
Cook flipping as needed
8
Until crisp on both sides
9
The lentils will sort of melt away and so will the pumpkin - feel free to purée it for a smoother finish
10
The soup will get thicker over time - so feel free to add more broth if needed
11
You can crisp up the chorizo separately or in same pot as the veggies using the drippings to cook them in (substitutions for the chorizo in post)
12
Ladle soup out then serve with a drizzle of chorizo oil and topped with crispy chorizo
13
Simple hearty and delicious recipe linked
14
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