Ingredients:
- 2 chorizo sausages- chopped
- 1 cup brown or green lentils, rinsed and drained
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 1 bell pepper- any colour- chopped fine
- 1 can diced tomatoes
- 1 teaspoon ground cumin
- 1/2 teaspoon paprika
- 1/4 teaspoon turmeric
- 1 tsp thyme
- 6 cups beef broth
- Juice of 1 lemon
- Salt and black pepper, to taste
- Fresh parsley, chopped, for garnish
- Lemon wedges, for serving
Instructions:
- In a large pot, heat the olive oil over medium heat. Cook the sausage until browned. Add the chopped onion, carrots, and celery. Sauté until the vegetables are softened and the onion is translucent, about 5-7 minutes.
- Add the minced garlic, ground cumin, paprika, and turmeric. Sauté for an additional 1-2 minutes until the spices are fragrant.
- Add the rinsed lentils to the pot and stir to coat them with the vegetable and spice mixture.
- Pour in the beef broth and the tomatoes and bring the mixture to a boil. Reduce the heat to low, cover the pot, and let the soup simmer for about 20-25 minutes, or until the lentils are tender.
- Stir in the lemon juice and season the soup with salt and black pepper to taste.
- Ladle into individual bowls.
- Garnish each bowl with chopped fresh parsley and additional lemon wedges for a burst of colour and a touch of freshness if desired. But it’s fine on its own as well!
Tips:
- Feel free to adjust the consistency of the soup by adding more broth if desired.
- Experiment with different types of lentils for variations in texture and color. Red lentils will break down and create a creamier soup, while brown or green lentils hold their shape.
- Customize the seasonings to your preference by adding herbs like basil, oregano, or even a touch of red pepper flakes for heat.
