Chorizo, Red Lentil and Tomato Soup with Sizzled Haloumi
Photography Josh Griggs.
A delicious brothy soup, thick from the red lentils and with the punchy flavours of smoky chorizo and paprika.
Serves: 6-8
INGREDIENTS
3 tablespoons olive oil
200 grams softly cured chorizo, sliced
2 carrots, peeled, diced
2 brown onions, thinly sliced
1 red capsicum, thinly sliced
1 tablespoon finely chopped rosemary leaves
3 cloves garlic, crushed
2 teaspoons smoked paprika
1 teaspoon ground cumin
sea salt and ground pepper
¾ cup red lentils
400-gram tin cherry tomatoes
5 cups chicken stock
To Serve
200 grams haloumi, sliced
olive oil for cooking
roasted tomatoes and fresh oregano (optional)
METHOD
Heat the oil in a large saucepan and add the chorizo, carrots, onions, capsicum, rosemary, garlic, paprika and the cumin. Season generously with salt and pepper, cover and cook gently for 15 minutes, stirring occasionally. Add a splash of water if the pan gets dry.
Add the lentils, cherry tomatoes and stock and bring to the boil. Reduce the heat to low and cook, partially covered, for 35 minutes until the lentils are soft and melting into the soup.
To Serve: Heat a little oil in a sauté pan and when hot, cook the haloumi until golden on both sides. Ladle the soup into bowls and top with the haloumi and roasted tomatoes and oregano if using.
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