1 red chilli, deseeded and finely chopped
30 g chorizo, skin removed, finely chopped
1 portion of smoky lentils
240 ml hot chicken stock
1 tsp dried coriander
Dollop of natural yoghurt, optional
1 Heat the oil in a pot over a medium heat. Add the chilli and chorizo and cook for two minutes, stirring frequently.
2 Add the leftover smoky lentils and stir for 2-3 minutes. Add the hot chicken stock and coriander and stir to combine. Bring to a boil, then reduce the heat and let simmer for 10-15 minutes.
3 Use a stick blender or food processor to whizz the lentil mixture into a soup.
4 Serve the soup dolloped with some natural yoghurt, if desired.