Chorizo, Red Lentil and Tomato Soup with Sizzled Haloumi
Photography by 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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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!