Lentil and chorizo sausage soup
Added by Luke Campbell. Recipe by Jane and Jeremy Strode. Bistrode Sydney. | 
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votes: 0 | score: 0
| no comments | votes: 0 | score: 0This is a simple earthy dish that works with all those GSM (Southern Rhone
style) blends, and even some more heavier wines such as Zinfandel (aka
Primitivo). Perhaps try it with our import wine of the week
Domaine Les Pallieres Gigondas
2005
Ingredients - Prep Time - 45mins - Serves 4
- 50ml olive oil
- 1/2 brown onion, chopped
- 1 celery stick, washed and chopped
- 1/2 leek, chopped and washed
- 1 garlic clove
- Sea salt
- Freshly ground white pepper
- 400g small green lentils, rinsed
- 1.75 litre chicken stock
- 1 chorizo sausage, sliced on an angle
- 2 tbsp chopped parsley
Method
Extra virgin olive oil Heat olive oil in a large saucepan. Add onion, celery, leek and garlic. Season and cook gently until soft, about 15 minutes. Add the lentils and chicken stock and simmer until lentils are completely soft, about 30-40 minutes. Blend to a smooth puree and check seasoning. Pan-fry chorizo until browned on both sides. Serve on top of soup with a pinch of chopped parsley and a drizzle of olive oil.