Description
A flavoursome soup sure to fill you up this winter!
Ingredients
250 g chorizo sausage, diced
1 large onion, chopped
1 tsp (5 ml) ground cumin
2 stalks celery, finely chopped
2 large carrots, grated
1 C (250 ml) brown lentils, rinsed
4 C (1 litre) prepared vegetable stock
1 x 410 g can whole tomatoes
handful of chopped flat-leaf parsley
salt and pepper to taste
½ C (125 ml) grated Parmesan cheese
Instructions
In a medium pot, fry the chorizo until slightly crispy, then add the onion, cumin, celery and carrots, and sauté until soft and glossy.
Stir in the lentils, followed by the stock and tomatoes, cover and bring to the boil. Turn down the heat and simmer for 30 minutes or until the lentils are tender (and the flavours have developed). Stir in the parsley and season with freshly milled salt and pepper to taste.
Sprinkle with grated Parmesan and serve with fresh, crusty bread.
