This is a gorgeous and filling soup for a cold winters day and also benefits from being a true one pot dish. There is no pre frying of the ingredients, and this makes the dish low fat and also low in calorie. The Chorizo does and a punchy flavour and I would suggest that if you are watching your weight I would add a few small slivers to your dish to add flavour, not thick chunks despite the latter being nicer of course. You only need a mere sprinkle of Pecorino (or Parmesan) and you get a satisfying soup that certainly does not feel like a weight watching meal.
150 grams/3/4 cup of brown lentils
1 litre/4 cups of chicken stock (fresh or cube is fine)
1 400 gram tin of chopped tomatoes or 500 grams of chopped fresh tomatoes
1 Carrot sliced
1 medium white Onion, finely chopped
1 Celery Stick, sliced finely
2 garlic cloves crushed
1/2 tsp ground coriander
1 tsp dried Basil or 3 tsp chopped fresh basil
2 Bay leaves
4 inch piece of Chorizo sliced and then halved- 3 mm to 1 cm thick
Pecorino Cheese finely grated to serve
1/ Rinse lentils in a sieve under a cold tap removing any discoloured ones and put into a large heavy bottomed saucepan
2/ Add all the ingredients except the Cheese and Chorizo and bring to the boil. Reduce to a light simmer, cover the pan and cook for 25 minutes checking the dish and giving it occasional stirs.
3/ Once the soup has thickens, check the seasoning. You can add the Chorizo at this point and cook for a further 10 minutes or just add a little salt and fresh black pepper to taste. I sometimes split this dish at the point just before adding the Chorizo. This makes one half of it low fat (without the Chorizo) and the other half more sinful. If I’m using Spicy Chorizo, the children are less happy about eating it so this is another reason why I may split the dish.
4/Check seasoning once more and ladle into bowls adding a sprinkle of cheese.
I serve this with my Onion pot breads. Any granary type bread is great though with this if you need the added starch.