Vickys Spanish-Style Lentil & Chorizo Soup

• 225 grams chorizo sausage, diced
• 1 red onion, chopped
• 2 red bell peppers, chopped
• 3 carrots, chopped
• 1 leek, chopped
• 150 grams dried red lentils, rinsed
• 400 grams can of kidney beans, drained
• 1 tsp smoked paprika
• 500 ml hot chicken stock
• 500 ml hot ham stock
• 1 tsp dried oregano
• 1/4 tsp dried rosemary
• 1/4 tsp dried thyme

1. Put all of the ingredients into a soup pan or stock pot apart from the oregano, rosemary & thyme
2. Let boil for 10 minutes, then simmer covered for 35 minutes
3. Use a blender to blitz the soup almost smooth.
4. Add some water if it's too thick for your liking
5. Stir through the oregano, rosemary and thyme and keep warm for 30 minutes before serving
6. Garnish with some chopped parsley and sour cream if desired and sprinkle with a little black pepper.
7. You can sour room temp coconut cream with a little lemon juice for this
8. Serve with toasted garlic bread.
9. My free from recipe for baguettes and garlic butter are below

chorizo sausage, red onion, red bell peppers, carrots, red lentils, kidney beans, paprika, oregano, rosemary, thyme

Taken from cookpad.com/us/recipes/351361-vickys-spanish-style-lentil-chorizo-soup (may not work)