John Myers
Ingredients for 4 servings:
- 1 onion(s)
- 2 cloves garlic
- 50 g chorizo (in one piece)
- 250 g lentils, red
- 1 can of chopped tomatoes (approx. 400 g)
- 1 liter vegetable broth paste (or more depending on the desired consistency)
- 1 tsp paprika powder
- Cumin powder (cumin)
- salt and pepper
- 1 tsp sugar
- 4 spring onions
- 1 bunch of parsley
- 4 tbsp sherry
- 4 tbsp sherry vinegar (alternatively red wine vinegar)
- 1 pinch(s) of sugar
- 80 g chorizo (thin slices, approx. 15 slices)
Instructions
Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes
finished quickly
First, prepare the soup: Peel and roughly dice the onion and garlic. Dice the chorizo as well. Brown the chorizo in a large pot (without oil). Sauté the onions and garlic in the rendered fat until translucent. Add the lentils, canned tomatoes, and vegetable stock and bring to a boil briefly. Simmer over medium heat until the lentils are tender (about 15 minutes), then roughly purée the soup with a hand blender. If the soup is too thick, simply add a little more stock or water. Season to taste with paprika, cumin (for texture), salt, and pepper. Next, prepare the relish: Wash the spring onions, dry them, and trim away the roots and dark green parts. Finely chop the spring onions. Wash the parsley, shake it dry, and finely chop the leaves. Combine the spring onions and parsley with the sherry and sherry vinegar and season to taste with a pinch of sugar, salt, and pepper. Finally, prepare the chorizo chips: Cut the chorizo slices into small squares and fry them in a non-stick pan without oil until crispy. Transfer the chorizo chips and the spring onion relish to small bowls and serve with the hot soup.
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