Spicy lentil and chorizo soup
two tablespoons olive oil
one brown onion, cut in small pieces
two cloves of garlic, crushed
two x hundred and fifty grams chorizo sausages , sliced
half a teaspoon chili flakes
one cup lentils
two x four hundred grams cans chopped tomatoes
one liter chicken stock
sea salt and cracked black pepper, to season
crusty bread, to serve (optional)
one// Heat a large saucepan over medium heat. Add the oil, garlic, chorizo and chili and cook for eight-ten minutes or until the onion is tender and the chorizo is golden.
two// Add the lentils, tomato, stock, salt and pepper, bring to the boil and cook for fifteen minutes or until the lentils are tender. Serve with crusty bread.
n. Every day, every meal
vb. Written by two food makers Stephanie and Emily