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Orders for delivery before Xmas must be placed before midnight on Wednesday 19th December

LENTIL CHORIZO & MORCILLA SOUP

An amazing winter warmer recipe. Great when entertaining.
READY IN

1 hour

COOKING TIME

55 minutes

PREP TIME

5 minutes

SERVES

4 people

ingredients

  • 300g butternut squash, peeled
  • 400g Brindisa dried Pardina lentils
  • 1 tin plum tomatoes
  • 1 red pepper
  • 1 green pepper
  • 1 onion
  • 1 whole bulb of garlic
  • 1 tsp sweet smoked pimentón
IN STOCK
  • 300g Brindisa morcilla
IN STOCK
  • 150g Brindisa cooking chorizo hot
IN STOCK
  • Salt and Pepper
  • Valdespino sherry vinegar, to serve
IN STOCK

METHOD

  1. Wash the lentils in cold water (no need to pre soak for this recipe).
  2. Roughly chop the squash, and drain the tomatoes of their juices. Remove the seeds, stem and white membrane of both peppers, and chop each into 6 pieces. Peel off the papery skins from the garlic and onion, but leave whole.
  3. Place all ingredients except the morcilla, vinegar, salt and pepper into a pan with 2.5 litres of water, bring to the boil, and then simmer for 1 hour, skimming regularly.
  4. With 5 minutes to go, add the morcilla and salt and pepper.
  5. Remove the peppers, onion and garlic, puree them in a blender and stir the creamy mixture back into the soup.
  6. Take the chorizo and morcilla out of the pan, slice into fat rings, ladle the soup into bowls, and place a little of both sausages into each dish.
  7. Serve with a few drops of sherry vinegar.

ingredients

  • 300g butternut squash, peeled
  • 400g Brindisa dried Pardina lentils
  • 1 tin plum tomatoes
  • 1 red pepper
  • 1 green pepper
  • 1 onion
  • 1 whole bulb of garlic
  • 1 tsp sweet smoked pimentón
IN STOCK
  • 300g Brindisa morcilla
IN STOCK
  • 150g Brindisa cooking chorizo hot
IN STOCK
  • Salt and Pepper
  • Valdespino sherry vinegar, to serve
IN STOCK
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