Spanish lentil soup with chorizo
<<Serves 4 people
- 40 ml olive oil
- 1 large onion, finely chopped
- ½ carrot, diced
- ½ leek, thin half rings
- 2 cloves garlic, minced
- ¾ Spanish red chili, finely chopped
- 4 vine tomatoes
- 2 tsp. paprika powder
- 2 bay leaves
- 60 g tomato paste
- 250 g du Puy lentils
- 1,5 l water
- 2 red bell peppers, roasted, diced
- 200 g chorizo, diced
- 15 ml balsamic vinegar
- sea salt
- —
- spring onions
Heat the olive oil in a large pan and fry the onion, carrot, leek, garlic and Spanish chili with a pinch of sea salt. Cut a cross in the bottom of each vine tomato, dip them in boiling water, pull their skin off and cut them into cubes.
Add the tomatoes, paprika powder, the bay leaves and the tomato paste to the vegetables and fry briefly all together. Add the lentils and the water and bring to a boil and cook the lentils for about 30 minutes on high heat until done. Stir in the bell pepper, chorizo and balsamic vinegar and turn off the heat. Leave the soup on for 20 minutes. Season with black pepper and sea salt. Serve the soup with spring onions.
