Spicy Lentil/Chickpea & Chorizo Soup

• 1/2 cup lentils either green or brown
• 2 tbsp. olive oil
• 2 oz. chorizo, chopped
• 1 red onion
• 3 cloves of garlic
• 3 tsp, cumin
• 2 tsp. ground coriander
• 1/2 tsp. ground cinnamon
• 1/2 tsp crushed dried chili pepper or more if you like it hot
• 4 tomatoes, peeled, seeded and chopped
• 1 14 oz can chickpeas, rinsed and drained
• 1 tbsp. tomato paste
• 5 cups chicken stock
• Sea salt and freshly ground pepper to taste
• Juice of about 1/2 lemon or to taste

1. Put the lentils in a large saucepan, pour in enough boiling water to cover them generously, and simmer for about 20 minutes, until just tender. Do not over cook. Drain well. Sweat the onions in the olive oil until translucent; add the chorizo, and garlic, stir for about 5 minutes. Add the cumin, coriander, cinnamon and chili, stir to let the spices heat up in the pan, just long enough to release their aroma. Add the tomatoes, chickpeas, tomato paste and the stock. Bring to a boil, reduce the heat, cover and simmer for 15 minutes. Add salt and pepper and lemon juice to taste.
2. This recipe can also be made from smoked linguica as well.

lentils either, olive oil, chorizo, red onion, garlic, cumin, ground coriander, ground cinnamon, chili pepper, tomatoes, chickpeas, tomato paste, chicken stock, salt, lemon

Taken from www.epicurious.com/recipes/member/views/spicy-lentil-chickpea-chorizo-soup-1259984 (may not work)