Spanish Lentil Soup

Hearty soup with rich Spanish flavours. A slight twist on ‘Lentejas con Chorizo’, which is more of a stew than a soup.

Ingredients

1 large Onion

a small piece (8-10 cm) of Chorizo

3 cloves of Garlic

3 ripe Tomatoes

1 large Potato + 2 more for the puree

1,2L Water

1 cube of Chicken Broth

a big handful of Parsley

half a jar of White Beans

1-2 cups of Lentils

Tabasco (optional)

Start by dicing the onion, chorizo and garlic. Fry them together on a medium fire until the onions have completely softened. Dice the tomatoes and potatoes too. Then add the potatoes to the pan, frying them for another minute before adding the tomatoes. Fry on medium heat until the tomatoes have changed colour and formed a sauce with the other ingredients. Then fill the pan with water and stock and add the lentils, white beans and roughly chopped parsley. Bring to a boil and then simmer until the lentils are cooked.

Meanwhile in a separate, smaller pan, boil a couple of big potatoes (chopped up so they cook quicker) until soft. Drain and blend using an immersion blender. Add the puree to the soup to give it more body, stir until incorporated.
Serve with some Tabasco for an extra kick!