The root of it
Root vegetables have to be one of nature’s least attractive foodstuffs. Ok, so they’re not as bad as stinky tofu, hakarl or deep-fried scorpion, but they’d never win a beauty contest, put it that way. But combined with chorizo and a warming broth they are the perfect winter comfort food, filling, warming and well, kind of chunky. Yum. The lentils here are green (or puy) lentils which taste slightly peppery. They keep their structure quite well in soups (more so than red lentils which almost dissolve if you cook them long enough) and add a subtle spicy excitement (lentils as exciting, can you believe it?) to the soup.
Green lentil, chorizo, potato and carrot soup
Adapted slightly from Cannelle et Vanille
2 cloves garlic, minced
1 small white onion, diced
1 large carrot, sliced into rounds
100g chorizo, diced
2 small white potatoes, chopped into 2-inch chunks
1 turnip, peeled and diced
1 teaspoon tomato puree
2 sprigs thyme
750ml chicken stock
1 400g can green lentils
1. In a large saucepan heat a drizzle of oil. Cook the onion, garlic and carrot over a medium heat until the onion is soft and translucent.
2. Add the chorizo and cook for a minute or two until all the lovely orange juices come out. Add the turnip, potato and tomato puree and cook for another 2 minutes.
3. Add the chicken stock, the thyme sprigs, lentils and season with salt and pepper. Leave at a low simmer, stirring very occasionally for 30 minutes or until potatoes and soft.
4. Taste again, season some more if necessary, remove thyme sprigs and serve (with bread if necessary, though it’s filling enough it doesn’t need it).