12 oz/350g onions
8 oz/225g carrots
8 oz/225g parsnips
7 oz/200g chorizo sausage or peppered salami
3 oz/75g green lentils
3 pints/1.7 litres vegetable stock
2 bay leaves
2 teaspoons ground cumin
sprigs of thyme
salt and black pepper
croutons to garnish

METHOD

Soak the lentils in twice their volume of water for 6 hours or overnight. Cube the chorizo/peppered salami. Roughly chop the onions, carrots and parsnips. Heat a little oil in a frying pan or large saucepan and cook the sausage for 5 minutes until golden, turning frequently. Remove from the pan with a slotted spoon and put aside. Fry the onions in the same oil until soft and golden. Add the carrots, the parsnips, the drained lentils and the cumin and cook for 5 minutes, stirring well. Stir in the stock, the bay leaves and the thyme. Bring to the boil and simmer for half an hour until the vegetables are tender. Leave to cool for a while. Remove the herbs and liquidise the soup. Add the seasoning to taste. Serve with the chorizo/ peppered salami, garnished with the croutons.

PROGRAMMES

PROGRAMME ARCHIVE

EXTRAS