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Recipe: Winter Lentil Soup

The Best of Annabel Langbein - Great food for Busy Lives (Page 47)
Serves 6

2 Tbsp olive oil
1 onion, finely diced
1 carrot, peeled and chopped
2 cloves garlic, crushed
half cup tomato paste
2 tsp smoked paprika
120g chorizo, diced
2 1/2 litres chicken stock
2 x 400g tins italian tomatoes, mashed
2 cups brown lentils, washed
2 bay leaves

Heat oil in a large pot
Add onion, carrot, and garlic - stirfry until soft (not browned!)
Add tomato paste, paprika, diced chorizo and stir over heat.
Add chicken stock, tomatoes, bay leaves and lentils.
Simmer until lentils are soft - 1 - 1 � hours.
Season with salt and pepper.

(Can be frozen).