Chorizo And Parsnip Soup

• 225 g spanish chorizo sausage, sliced
• 1 large onion, chopped
• 100 g lentils, rinsed (I used red)
• 550 g parsnips, cut into small chunks
• 1 liter vegetable stock
• 1 teaspoon chili flakes
• Topping
• 150 g plain yogurt
• 20 g fresh coriander, chopped

1. Fry the chorizo for a couple minutes in a frying pan.
2. Drain off any fat and put the chorizo on a paper towel to drain off more fat on the surface of the meat.
3. Put the onions into the pan and fry for a couple minutes until soft.
4. In a large saucepan, combine the lentils, onions, parsnips, vegetable stock and chilli flakes.
5. Simmer for 15-20 minutes until the parsnips and lentils are soft.
6. Meanwhile, chop the chorizo into small pieces.
7. Puree the soup with a hand blender.
8. Stir in the chorizo and top with the yogurt and coriander mixed together if you like.

spanish chorizo sausage, onion, lentils, parsnips, vegetable stock, chili flakes, topping, yogurt, fresh coriander

Taken from www.food.com/recipe/chorizo-and-parsnip-soup-151341 (may not work)