Spanish lentil chorizo soup

Serves 6-8

  1. 1lb lentils
  2. 1tb salt
  3. 11 cups water
  4. 5tb olive oil
  5. 1-1/2lb spanish chorizo, pricked several times
  6. 1 onion, one quarter grated and remaining chopped
  7. 3 carrots, cut into 1/4in pieces
  8. 3tb sherry vinegar
  9. 2 bay leaves
  10. 1/8tsp cloves
  11. 2tb paprika
  12. 3 cloves garlic
  13. 1/2tsp pepper
  14. 1tb flour
  15. 3tb parsley
  • Mix lentils with 2tsp salt. Bring 4 cups of water to a boil, pour over lentils and soak for 30 minutes.
  • Meanwhile, heat 2tb oil and cook chorizo on all sides for 6-8 minutes. Set aside, add chopped onion, remaining salt and carrots and cook for 25-30 minutes.
  • Drain lentils and add to pot along with 2tb vinegar. Cook on high heat for 3-4 minutes, add back chorizo, remaining water and 9-10 and simmer covered for 30 minutes.
  • Heat remaining oil and cook grated onion and 11-13 for 2 minutes. Add flour and cook for 1 minute. Stir into soup. Remove bay leaves and chorizo and simmer for 10-15 minutes. Halve and slice chorizo into 1/4in pieces and add back to pot along with parsley and remaining vinegar. Serve.

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