Chicken and chorizo soup with lentils

Doug Sherring

We love making chicken and chorizo soup with lentils after we have roast chicken on Sundays. If you have time you can use the carcass to make your own stock (but you can just buy chicken stock if you are too busy). Use the leftover meat and tear it to add to the soup. We have listed what vegetables we like to add to our soup, but feel free to add in any of your favourite winter veges. Our secret ingredient is chorizo. We like to buy the best quality chorizo we can find. You only need a bit to add a delicious smoky heat to the soup.

Ingredients

1 cup	Green lentils, rinsed and drained (Main)
1 serving	Grapeseed oil, for frying
3 cloves	Garlic, minced
1	Onion, finely diced
2	Celery stalks, diced
2	Carrots, diced
1	Bay leaf
2	Tomatoes, chopped
6 cups	Chicken stock
2	Chicken breasts, cooked and shredded
2 small	Chorizo sausages, sliced into 0.5cm pieces (Main)
¼ cup	Flat leaf (Italian) parsley, chopped

Directions

1. Place the lentils in a large saucepan and cover with water. Bring to the boil over high heat. Drain and rinse under cold water.
2. In a large pot, heat some grapeseed oil. Add onion, celery, carrot, garlic and bay leaf and cook until softened. Add the lentils, tomatoes and chicken stock and bring to the boil. Reduce heat to low and simmer covered for 45-50 minutes or until lentils are tender. Season to taste.
3. Add the chicken and chorizo and cook until the meat is heated through. Finish with the fresh parsley to serve.