Lentil Soup with Chorizo

Ingredients

• 150 g Beluga lentils
• 250 g celery stalks
• 2 red onions
• 1 Garlic clove
• 250 g chorizo
• 2 tbsp sprouted oil (e.g., Mazola)
• 2 bouillon cubes Knorr Pure Vegetable
• 1 bunch parsley
• optional 2 tbsp sherry vinegar

Instructions

1. 1.

   Rinse the lentils and drain. Wash, trim, and slice the celery stalks. Peel and finely dice the onions and garlic. Slice the chorizo. Heat the sprouted oil in a pot. Brown the chorizo slices and set aside. Sauté the onions and garlic until translucent. Add the celery and cook briefly. Remove all solids. Add the lentils and 1 l (1000 ml) water to the pot and bring to a boil. Stir in the Knorr Pure Vegetable bouillon. Simmer covered for about 20 minutes.

2. 2.

   Meanwhile, wash the parsley, shake off excess water, and chop it finely.

3. 3.

   Add the celery-onion mixture back into the soup and simmer for another 5-10 minutes. Reheat the chorizo in the soup. Season with sherry vinegar to taste, serve, and garnish with parsley.