Prepare: 5 min
Cook: 30 min
I’ll be honest I created this recipe on a total whim; it was just pure luck how it all came together. I had seen a really good recipe for a soup on Pinterest and thought I would give it a go using my freshly picked tomatoes that I had just grown over the summer.
Last year I took up gardening and learned how to grow my own tomatoes, peppers, chilli’s and raspberries. It was a really exciting process and I never realised how much I would enjoy it. I really can’t explain how proud I was when I saw my first tomato growing and it was even more exciting when I had enough to start cooking with.
I had loads of tomatoes left by the end of October and there was just too many to use all at once so I decided to freeze them. The frozen tomatoes would be perfect for soups and fresh pasta sauces.
I bought all my ingredients for the soup, or so I thought. I discovered when I got home that I didn’t have the spices it asked for as I’d ran out. Plus I forgot a couple of ingredients I required and to top it off what I had bought was completely the wrong thing. The worst thing was that it was 5pm on a Sunday and the shops had closed so I couldn’t just pop to the shops and pick up what I needed.
This is something I have struggled with since I moved down south. In Scotland we are lucky to have shops open practically 24/7. My local Asda is open until 10pm on a Sunday, so I am still struggling to adapt to the Sunday restrictions.
Just give it a bash and see what happens
I sat in the kitchen for a few minutes feeling a bit sorry for myself, then decided just to give the soup a bash with what I had and be a little imaginative. I was apprehensive about whether the flavour of the chorizo would complement the texture of the lentils. However on the first spoonful of soup I thought ‘oh Jen you are good’. It was delicious! In fact so good there was a little bit of a fight over who got the leftovers.
The soup has a lovely thick consistency due to the texture of the lentils and the flavour of the chorizo really compliments the tomatoes. I have only ever cooked lentils in a traditional lentil soup and I was really surprised how much I enjoyed them in a completely different type of soup.
I recommend buying a good quality chorizo as they really do have a much better flavour in comparison to others. However I didn’t spend a fortune on mine, in fact I picked it up in the reduced section in Tesco.
There is a good heat to this soup too due to the cayenne pepper, so I hope you like spicy food. However if you don’t want too much spice just reduce the cayenne pepper to one teaspoon instead.
I hope you enjoy this recipe and it’s a great twist on a traditional lentil soup.
- 1 tsp coconut oil
- 100g chorizo, diced
- 1 large onion, thinly chopped
- 2 cloves of garlic, crushed
- 2 tsp cayenne pepper
- 200g red lentils, rinsed
- 400g tin chopped tomatoes or fresh tomatoes, skins removed
- 1 litre chicken or vegetable stock
- Handful fresh parsley
- Handful fresh spinach, roughly chopped (optional)
1 Heat the oil in a large pot over a medium heat. Gently sauté the chopped onion and garlic for about 10 minutes until the onions are translucent in colour. Add the diced chorizo and cook for 2-3 minutes.
2 Add the cayenne pepper and lentils to the mixture. Follow with the tomatoes and stock, stir well to mix.
3 Cover the pot with a lid, reduce the heat and simmer for about 15 minutes until the lentils are cooked through and the tomatoes have softened.
4 Stir often to stop the lentils from sticking to the pan.
5 Add the fresh parsley, mix well and serve in warms bowls.
6 Sprinkle chopped spinach over the soup to serve and enjoy with crusty warm bread.
Top Tip: To remove the skin from frozen tomatoes, I recommend allowing them to defrost for 15-20 minutes, run under warm water and rub the skins gently. They should just slide off quite easily and saves a lot of time.
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