This richly coloured and delicious soup is particularly warming on a cold day and is wholesome and nutritious. Served with crusty bread it makes a filling lunch. Chorizo sausage gives a wonderfully spicy flavour and makes this potato soup extra special. This dish would be perfect as a starter to a Spanish style feast. If you want to add more to this soup and make it into a hearty main you could add chicken or fish to the mix. This delicious meal takes only 40 mins to prepare and cook and can serve up to 4 people. Store leftovers in an airtight container or Tupperware in the fridge for up to 2 days. Make sure you reheat thoroughly before serving again.
- 2 tbsp olive oil
- 225g chorizo, cut into 1.5cm pieces
- 1 onion, chopped
- 2 cloves garlic, crushed
- 1 hot red chilli deseeded and finely chopped
- 1 green chilli, deseeded and finely chopped
- 1kg potatoes, peeled and cut into 2.5cm pieces
- 50g red lentils
- 500ml hot vegetables stock
- 1 tablespoon paprika
- 1 tsp dried thyme
- Salt and freshly ground black pepper
- Chopped parsley to garnish
Heat the oil over a medium heat in a large saucepan or deep sauté pan. Add the chorizo and fry gently for about 2 minutes.
Reduce the heat and add the onion, garlic and chillis. Fry gently for about 10 minutes until the onion is softened.
Add the potatoes and lentils then pour in the stock.
Stir in the paprika, thyme and salt and pepper. Stir everything together well then bring to the boil.
Reduce the heat to simmer, cover and cook for about 30 minutes or until the potatoes are softened and tender. Serve piping hot, garnished with the parsley.
Ordinary paprika is fine for this recipe but a sweet paprika is particularly good and is usually readily available in the shops. It is also available in a smoky variety too which gives a delicious flavour to this soup.