This red lentil soup recipe is a perfect autumn and winter meal for the whole family. The quick and easy to make soup recipe is packed full of warming ingredients and currently features in ‘Leiths - How to Cook’ Book.
100g cooking chorizo
2 celery sticks
4 inner cavolo nero leaves
1 tsp smoked paprika
Pinch of crushed dried chillies
400g tin chickpeas
90g red lentils
750ml chicken and veal stock (see page 96)
Small handful of flat-leaf parsley sprigs
Salt and freshly ground black pepper
1. Cut the chorizo into roughly 1cm cubes and put into a saucepan over a low heat to start to release the oil.
2. Meanwhile, halve, peel and finely chop the onion. Add to the chorizo, increasing the heat to medium and cook for 5 minutes. In the meantime, peel the carrots, de-string the celery and cut both into 1cm chunks. Remove the central stalk from the cavolo nero leaves and cut the stalk into 1cm chunks. Chiffonade the soft part of the leaves (see page 89) and set aside.
3. Add the chopped cavolo stalks to the pan with the carrots and celery and cook for a further 5 minutes, then add the paprika and crushed chillies and cook for 1 minute, stirring to ensure they do not burn on the bottom of the pan.
4. Drain and rinse the chickpeas and add them to the pan with the lentils and stock. Bring to the boil, lower the heat and simmer for 20 minutes, or until the lentils are tender. Add the cavolo leaves 5 minutes before the end of the cooking time.
5. Roughly chop enough parsley leaves to give you 1 tbsp and stir this through the soup. Season to taste and serve.
Recipe from Leiths School of Food and Wine.
Leiths School of Food and Wine is a much loved UK cookery school offering a world-class professional chef’s diploma alongside the widest selection of amateur cooking classes of any cookery school in the UK.
From Peruvian cuisine to authentic Italian cookery, and from bread-making to smoking your own salmon, the school teaches classical cookery and much more besides, with a wide range of evening and weekend classes available.