When Sally told us that she had a mound of muddy, past it carrots
in the bottom of her fridge we had a little ponder, looked around at what our
own kitchen had to offer and came up with this soup. It was amazing;
spicy, smoky and sweet.
Lentils are the perfect way to bulk out and thicken up a soup and the garlic croutons added a nice crunch. Although the bowls don’t look particularly large we were all left feeling full and satisfied.
Served 4: 61p per person
Lentils are the perfect way to bulk out and thicken up a soup and the garlic croutons added a nice crunch. Although the bowls don’t look particularly large we were all left feeling full and satisfied.
Served 4: 61p per person
Ingredients:
Half a chorizo sausage £1
¼ bunch of parsley 25p
Onion 20p
Bunch of carrots approx £1
Total: £2.45
Store cupboard:
Red lentils
Remains of semi-stale loaf of bread
2 cloves garlic
Spicy smoked paprika
Stock pot
Olive oil
- Cut the chorizo into small chunks, chop the onion, garlic and carrots and slice the bread into bite-sized cubes.
- Toss the bread cubes in olive oil until lightly coated, season with salt and black pepper and sprinkle over the garlic. Cook on a low heat in the oven until they are dried out and golden.
- Meanwhile, add the chorizo pieces and a little olive oil to a large pan and fry over a medium heat for a few minutes until they release some of their oil and are slightly browned. Turn off the heat, remove the pieces with a slated spoon and set to one side. You should be left with a flavourful, rusty red oil.
- Add the onion to the pan and fry for about 5 minutes. Add the carrots and fry for a few more minutes. Sprinkle over a tablespoon of paprika (or to taste) and stir in. Boil the kettle and make up a 1 ½ litres of stock.
- Add a handful of lentils and stir for a couple of minutes before adding the stock. Bring to the boil and then reduce and leave to simmer for around 20 minutes.
- Finely chop the parsley and add to the soup. Check the seasoning. Turn off the heat and blend.
- Stir half the chorizo piece into the blended soup and divide between bowls.
- Top with the croutons, remaining chorizo and final sprinkling of parsley and serve.
Half a chorizo sausage £1
¼ bunch of parsley 25p
Onion 20p
Bunch of carrots approx £1
Total: £2.45
Store cupboard:
Red lentils
Remains of semi-stale loaf of bread
2 cloves garlic
Spicy smoked paprika
Stock pot
Olive oil
- Cut the chorizo into small chunks, chop the onion, garlic and carrots and slice the bread into bite-sized cubes.
- Toss the bread cubes in olive oil until lightly coated, season with salt and black pepper and sprinkle over the garlic. Cook on a low heat in the oven until they are dried out and golden.
- Meanwhile, add the chorizo pieces and a little olive oil to a large pan and fry over a medium heat for a few minutes until they release some of their oil and are slightly browned. Turn off the heat, remove the pieces with a slated spoon and set to one side. You should be left with a flavourful, rusty red oil.
- Add the onion to the pan and fry for about 5 minutes. Add the carrots and fry for a few more minutes. Sprinkle over a tablespoon of paprika (or to taste) and stir in. Boil the kettle and make up a 1 ½ litres of stock.
- Add a handful of lentils and stir for a couple of minutes before adding the stock. Bring to the boil and then reduce and leave to simmer for around 20 minutes.
- Finely chop the parsley and add to the soup. Check the seasoning. Turn off the heat and blend.
- Stir half the chorizo piece into the blended soup and divide between bowls.
- Top with the croutons, remaining chorizo and final sprinkling of parsley and serve.
