Recipe makes 4 litres of goodness/prep time 20min/cook time 45mins/ easy
Recipe
2 onions
4 chorizo
Half a head of fennel(just using it up!)
2 cloves garlic(minced)
2 tbls Tom paste
1 lt Chix stock + 3 lt water(would still be great with just water as there’s so much flavour from the chorizo and onions.
1 650g bag of red lentils (I used these ones)
A Bowl of greens( I used chard, silver beet, kale)
Olive oil, S&P
1 tbsp preserved lemon
1 lemon
3 bay leaves
Method
Chop all your ingredients.
Fry the chorizo first, then add your onion, fennel and garlic. Sweat this down until translucent. Add Tom paste, bay then stock and water.
Bring to boil, throw in your lentils.
Cook until lentils are ready. Thus took around 30 mins.
Chop up a shed load of greens.
At this point popped a litre in a jar for later in the week.
Then added the chopped greens, I do this so they stay fresh and vibrant.
Season with preserved lemon S&P
Serve up a bowl with the Punchy Rosemary Action
P.R.A
Rosemary, fennel fronds, parsley, lemon zest, minced garlic, lemon juice, salt, olive oil.
Chopped and mixed, this makes the soup!