Lentil Chorizo Soup (Print Version)

# Ingredients:

01 - 1 tablespoon olive oil.
02 - 1/2 lb (225g) chorizo sausage, sliced.
03 - 1 medium onion, diced.
04 - 1 medium carrot, diced.
05 - 2-3 celery stalks, diced.
06 - 1 medium red bell pepper, diced.
07 - 2 garlic cloves, crushed.
08 - 1 teaspoon smoked paprika.
09 - 1 teaspoon fresh thyme.
10 - 2 tablespoons tomato paste.
11 - 10.5 oz (300g) green lentils.
12 - 1/2 lb (225g) potatoes, peeled and cubed.
13 - 6 cups low-sodium chicken stock.
14 - 2 bay leaves.
15 - Handful fresh parsley, roughly chopped.
16 - Salt and black pepper to taste.

# Instructions:

01 - Heat olive oil in large pot over medium heat. Cook chorizo 3-4 minutes until crispy. Remove and set aside.
02 - In same pot, cook onion, carrot, celery and pepper 8-10 minutes until soft, stirring occasionally.
03 - Stir in garlic, paprika, and thyme, cook 1 minute. Add tomato paste and cook 1 more minute.
04 - Add lentils, potatoes, stock, bay leaves and chorizo. Bring to boil, then simmer 30 minutes until lentils are tender.
05 - Stir in parsley and season with salt and pepper. Serve hot with crusty bread.

# Notes:

01 - Can be frozen.
02 - Serve with crusty bread.
03 - Green lentils hold shape best.

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