Chorizo and Lentil Soup

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  • 3 tablespoon olive oil
  • 3 carrots, diced
  • 1 medium onion, chopped
  • 1 garlic clove, crushed
  • 1 bay leaf
  • 1 cup brown or green lentils
  • 1 400 g can of chopped tomatoes in juice
  • 1 1/2 cups water
  • 1 teaspoon salt
  • 1 teaspoon thyme
  • 1/4 teaspoon black pepper
  • 500g chorizo or other flavoursome pre-cooked sausage
  • 1 tbsp lemon juice
  • small bunch flat leaf parsley, chopped


In a deep frying pan or casserole, combine olive oil, carrots, onion, garlic cook until the onion is softened then add lentils, tomatoes, water and seasoning. Cook well for about 40 minutes, stirring occasionally, until the lentils are tender.
Slice the chorizo and stir into the stew, cook covered for about 5 minutes until heated through, stir in the lemon juice and stand for 5 minutes. Sprinkle with chopped parsley.

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3 thoughts on “Chorizo and Lentil Soup

  1. What a wonderful recipe – and especially for my first attempt at including Lentils into a meal. I actually let my dish cook for a good 3 hours on the stove top at a very low heat, and any liquid was absorbed which I thought added to the recipe. Plus it improves with age.Looking forward to finishing the leftovers on Day 2.

  2. Lentils are also commonly used in Ethiopia in a stew-like dish called kik, or kik wot, one of the dishes people eat with Ethiopia’s national food, injera flat bread. Yellow lentils are used to make a nonspicy stew, which is one of the first solid foods Ethiopian women feed their babies.^,”-

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