Lentil Tomato & Chorizo Soup - cooking recipe

Ingredients

125 g chorizo sausage, thinly sliced
1 garlic clove, crushed
1 onion, finely chopped
400 g brown lentils, undrained
400 g diced tomatoes
3 cups reduced-sodium vegetable stock
chopped fresh parsley (to garnish)
Turkish bread, for serving

Preparation

Place chorizo sausage, garlic and onion in a large saucepan and cook for 2- 3 minutes.
Stir in undrained Edgell Brown Lentils, tomatoes and stock. Bring to the boil, reduce heat, cover and simmer for 15 minutes.
Serve soup sprinkled with parsley and serve with toasted Turkish bread.