50 mins
1 x 500g Scotty brand vegetable and lentil soup mix
130g diced chorizo
Olive oil
1 tsp of smoked paprika
Some chilli flakes
2 x ham stock cubes
900ml boiling water
Handful of diced parsley
Salt & pepper
Heat a drizzle of olive oil in a large pot/pan with high sides. Add the chorizo. Fry on low for 3-4 minutes and remove from pan with a slotted spoon when crispy, leaving some chorizo oil in the pan.
To the same pan, add the soup mix excluding the lentils (these are packed separately). Sprinkle with the smoked paprika, salt, pepper & some chilli flakes to taste. Fry for 2 mins.
Add 900ml boiling water to pan. Add in the lentils and 2 stock cubes. Stir and bring to the boil.
Turn the heat down and simmer for 40-45 mins, cover with lid. Stir occasionally, adding extra boiling water during cooking if required.
Turn off the heat and blend the soup with a hand blender. Taste the soup and season if needed.
Add to bowls, placing a handful of chorizo on top of each bowl. Sprinkle with some parsley.
Serve with some Nairn's oatcakes for dipping and enjoy!
This recipe was created & photographed by Sarah Eats Glasgow.
