Another Chef Nick special this week! Pumpkin and lentil soup is the perfect cozy recipe we crave in the winter months. Healthy, easy and will feel like a warm hug!
INGREDIENTS
Olive oil
Onion
Carrot
Celery
Leek
Tomato
Green pepper
Chorizo sausage
Black pudding
Bacon
Lentils (soaked and drained)
Garlic
Cumin
Sweet paprika
Bay leaves
Potatoes
Pumpkin
To finish:
Fresh parsley
Olive oil
Salt
Black pepper
METHOD
- Heat a large pot over medium–high heat with a little olive oil. Add the chorizo, black pudding, and bacon, cut into big chunks, and sear until nicely coloured. Remove the chorizo and black pudding, leaving the bacon in the pot.
- Slice the onion finely and add to the pot. Season lightly with salt and pepper and cook, stirring, until it begins to soften and take on colour.
- Slice the carrots, celery, and leek, then add them to the pot. Cook gently, stirring, to sweat the vegetables and develop flavour.
- Slice the tomato and green pepper, then add them to the pot. Stir and cook until they begin to break down.
- Add the cumin and sweet paprika and cook briefly to activate the spices.
- Add the lentils, bay leaves, and thinly sliced garlic. Stir to combine. Pour in enough stock or water to cover everything.
- Simmer gently for about 20 minutes, until the lentils are almost tender.
- Add the potatoes, pumpkin, and the cooked chorizo and black pudding along with their resting juices. Add more liquid if needed so everything is just covered.
- Cover and cook for another 20 minutes, until the potatoes and pumpkin are soft and the soup has thickened.
- Taste and adjust seasoning with salt and pepper. Optional: blend a few scoops of potato (avoiding chorizo and black pudding) and stir back in for extra texture.
- Serve hot, finished with freshly chopped parsley, a drizzle of olive oil, and a pinch of salt.
Here you have it! We hope you try it at home. Watch Chef Nick at work on our latest episode of Good Morning Spain.
