Sweet smoked paprika and cumin flavour this rustic blend topped with spicy Spanish sausage
Prep:10 mins
Serves 6
1 tbsp olive oil, plus extra for drizzling200g cooking chorizo, peeled and diced1 large onion, chopped2 carrots, choppedpinch of cumin seeds3 garlic cloves, chopped1 tsp smoked paprika, plus extra for sprinklingpinch of golden caster sugarsmall splash red wine vinegar250g red lentil2 x 400g cans chopped tomato850ml chicken stockplain yogurt, to serve
STEP 1Heat the oil in a large pan. Add the chorizo and cook until crisp and it has released its oils. Remove with a slotted spoon into a bowl, leaving the fat in the pan. Fry the onion, carrots and cumin seeds for 10 mins until soft and glistening, then add the garlic and fry for 1 min more. Scatter over the paprika and sugar, cook for 1 min, then splash in the vinegar. Simmer for a moment, then stir in the lentils, and pour over the tomatoes and chicken stock.STEP 2Give it a good stir, then simmer for 30 mins or until the lentils are tender. Blitz with a hand blender until smooth-ish but still chunky. Can be made several days ahead or frozen for 6 months at this point. Serve in bowls, drizzled with yogurt and olive oil, scattered with the chorizo and a sprinkling of paprika.
