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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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This is based on a recipe I found in a supermarket magazine. The original recommends serving this semi-chunky so if you don't want to puree the whole batch at the end just do half to keep more texture in the soup. A great use of those winter vegetables. The topping is optional. Ingredients:
225 g spanish chorizo sausage, sliced |
1 large onion, chopped |
100 g lentils, rinsed (i used red) |
550 g parsnips, cut into small chunks |
1 liter vegetable stock |
1 teaspoon chili flakes |
150 g plain yogurt |
20 g fresh coriander, chopped |
Directions:
1. Fry the chorizo for a couple minutes in a frying pan.
2. Drain off any fat and put the chorizo on a paper towel to drain off more fat on the surface of the meat.
3. Put the onions into the pan and fry for a couple minutes until soft.
4. In a large saucepan, combine the lentils, onions, parsnips, vegetable stock and chilli flakes.
5. Simmer for 15-20 minutes until the parsnips and lentils are soft.
6. Meanwhile, chop the chorizo into small pieces.
7. Puree the soup with a hand blender.
8. Stir in the chorizo and top with the yogurt and coriander mixed together if you like.
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