Winter chorizo, lentil and kale soup with Red Devil

120 Mins
6 people
Home Recipes By Product Red Devil Winter chorizo, lentil and kale soup with Red Devil

Ingredients

  • 1 tbsp olive oil
  • 200g Spanish chorizo, diced
  • 1½ tsp cumin seeds
  • 1 onion, diced
  • 1 stick celery, diced
  • 1 red pepper, diced
  • 1 large carrot, peeled and diced
  • 1 tsp sweet smoked paprika
  • ¼ tsp chilli flakes
  • 4 cloves garlic, chopped
  • 400g tin chopped tomatoes
  • 750ml chicken stock
  • ¼ tsp sea salt
  • ¼ tsp cracked black pepper
  • 400g tin lentils, drained
  • 1 tbsp brown sugar
  • 1 large bunch kale, stems discarded, leaves cut into bite-sized pieces
  • 200g Red Devil, grated (divided)

Warm up on chilly days with this hearty winter soup matching the fiery kick of Red Devil Red Leicester with smoky chorizo, lentils and wholesome kale. Packed with cumin, paprika and garlic, it’s a satisfying bowl of goodness – ideal for a cosy lunch or dinner.

Method

  • Heat the olive oil in a large saucepan over medium heat.
  • Add the 150g of the diced chorizo and 1 tsp of the cumin seeds. Fry, stirring occasionally, until the chorizo becomes crispy and aromatic – about 5-7 mins.
  • Remove the chorizo and cumin seeds from the pan and set aside.
  • In the same saucepan, add the diced onion, celery, red pepper and carrot. Cook over a low heat, stirring occasionally, until the vegetables are softened – about 10 mins. Add the sweet smoked paprika, chilli flakes and chopped garlic. Fry for another 2 mins until fragrant.
  • Return the fried chorizo and cumin seeds to the pan.
  • Stir in the chopped tomatoes, chicken stock, sea salt and cracked pepper. Bring the mixture to a simmer, partially cover and cook for 45 mins. Stir in the drained lentils and brown sugar. Continue simmering for 10 mins.
  • Add the kale to the soup and cook for an additional 5 mins, or until the kale is tender. Stir in 150g of the grated Red Devil and cook for 5 more mins, allowing the cheese to melt and create a rich, creamy texture.
  • In a small frying pan, add the remaining 50g of diced chorizo and remaining ½ tsp of cumin seeds. Fry over medium heat until the chorizo is crispy and golden – about 3-4 mins. Remove from heat and set aside.
  • Ladle the soup into bowls. Garnish with the crispy chorizo, extra grated Red Devil and a sprinkle of freshly cracked black pepper.