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Ingredients
- 50ml olive oil
- 1/2 brown onion, chopped
- 1 celery stick, washed and chopped
- 1/2 leek, chopped and washed
- 1 garlic clove
- Sea salt
- Freshly ground white pepper
- 400g small green lentils, rinsed
- 1.75 litre chicken stock
- 1 chorizo sausage, sliced on an angle
- 2 tbsp chopped parsley
Method
Extra virgin olive oilHeat olive oil in a large saucepan. Add onion, celery, leek and garlic. Season and cook gently until soft, about 15 minutes. Add the lentils and chicken stock and simmer until lentils are completely soft, about 30-40 minutes. Blend to a smooth puree and check seasoning. Pan-fry chorizo until browned on both sides. Serve on top of soup with a pinch of chopped parsley and a drizzle of olive oil.
