Lentil soup with chorizo and savoy

Here is an easy recipe, perfect for brightening up these drab January evenings.  It takes 10 minutes to prepare and needs to cook for 40 minutes i.e. enough time to read a chapter in your book, catch up on Gossip Girl or take a warm bath.  Meanwhile a delicious smell will spread across your home.

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

smoked paprika

dried thyme

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.