To serve 4 people:
200g of chorizo, sliced into small pieces
1 chopped savoy cabbage
1 chopped white onion
2 cloves of garlic, chopped
400g of lentils
1 can of chick peas
1 can of tomatoes
2 tablespoonfuls of tomato paste
400ml of chicken stock
salt & pepper
1. Heat a big pot on the stove and add the sliced chorizo. Let it fry for a minute then add the onion and garlic. Fry until the onions are light brown then lower the heat and add a tablespoonful of thyme, a teaspoonful of smoked paprika and the lentils. Mix it well.
2. Next add the canned tomatoes, 2 tablespoonfuls of tomato paste and chicken stock. Stir it well. Bring it to a boil then reduce the heat and let it simmer with the lid on for 35 - 40 minutes.
3. Add the chick peas and savoy cabbage. Mix it well with the soup and let it simmer for 7 minutes. Add salt and pepper to your liking.
This is quite a thick soup and can easily be eaten on its own or with some bread.