* Golden Lentil and Chorizo Soup

When I got home from work this morning - Neil had dug up half the back garden. He's decided that where we had hard landscaping, he now wants turf. I was at a complete loss as to what to say other than - "My you have worked hard, this morning!"... and "Fancy soup for lunch?"

I didn't have any soup. Which took me aback. I always have soup. It's fast food. I like fast food. I like soup.

I made soup.

Neil was my only audience for my Golden Lentil soup. I scattered it with chorizo and pumpkin seeds with a "voila!"...

Apparently, the pumpkin seeds weren't a necessary addition, but the chorizo was... and I quote.... "okay."

He's talking out of his arse.

It was scrumptious.

* * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * * 

Golden Lentil and Chorizo Soup Recipe

Serves 4

Prep time - 10 minutes

Cooking time - 30 minutes
Total time - 40 minutes

You will need

A large saucepan

A blender

To like pumpkin seeds

Ingredients

100g chorizo - chopped

1 large leek - finely sliced

2 celery sticks - finely chopped

2 large carrots - finely chopped

125g red lentils

1.3 litres vegetable stock

2 tbsp pumpkin seeds

Method

Gently fry the chorizo on a medium heat until it releases some of it's oils. Remove from pan and keep to one side as garnish. Add the leek, celery and carrot to the pan and cook until beginning to soften - about 5 minutes. Add the stock and lentils, bring to the boil then simmer gently for 20 minutes or until lentils are soft.

Put through a blender. Blend until smooth. Serve sprinkled with the chorizo and pumpkin seeds.

NOTE: You can obviously leave out the chorizo and pumpkin seeds, if you prefer. But it is lovely with them.