Vegetable and lentil soup
SERVES
6
PEOPLE
PREP TIME
10
MINUTES
COOKING TIME
70
MINUTES
CUISINE
Spanish
COURSE
Starter
Method
Soak the lentils for one hour. Heat the olive oil into a large pot over a medium heat. Add the vegetables and cumin and sauté for three to five minutes.
Add the pork cubes and chorizo, and sauté for three more minutes, making sure that the meat doesn’t stick.
Add just enough water to completely cover the vegetables and meat.
Bring gently to the boil then add the lentils and reduce to a simmer until they are cooked, which will take about one hour.
Check the pot every 15-20 minutes. Add water if needed. When the lentils are fully cooked, season to taste. Serve in bowls with crunchy bread drizzled in olive oil.
Ingredients
300g puy or red lentils
dash of olive oil
1 onion, peeled and diced
3 potatoes, peeled and cut into small cubes
2 small carrots, diced
2 celery stalks, diced
3 garlic cloves, finely chopped
1 tsp ground cumin
4 boneless pork chops, cut into 1 inch cubes
100g chorizo sausage, cut into thin slices
Method
Soak the lentils for one hour. Heat the olive oil into a large pot over a medium heat. Add the vegetables and cumin and sauté for three to five minutes.
Add the pork cubes and chorizo, and sauté for three more minutes, making sure that the meat doesn’t stick.
Add just enough water to completely cover the vegetables and meat.
Bring gently to the boil then add the lentils and reduce to a simmer until they are cooked, which will take about one hour.
Check the pot every 15-20 minutes. Add water if needed. When the lentils are fully cooked, season to taste. Serve in bowls with crunchy bread drizzled in olive oil.
