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Chorizo, lentil and spinach soup

(in the Cook's Essentials pressure cooker)


For the 4 litre cooker:

2tsps olive oil

110g (4oz) Chorizo, sliced

1 large red onion, peeled and chopped

200g (7oz) dried red lentils

(or 1 x 400g (14oz) can green lentils)

2tsp dried basil

1tsp ground cardamom

1tsp ground cumin

Large pinch cayenne pepper

Large pinch curry powder

Salt and pepper

2 x 400g (14oz) cans chopped tomatoes

600ml (1pt) boiling water

1 x ham or vegetable stock cube

200g (7oz) fresh spinach, roughly chopped


For the 2.5 litre cooker:

1tsp olive oil

55g (2oz) Chorizo, sliced

1 small red onion, peeled and chopped

110g (4oz) red lentils

(or 1/2 x 400g (14oz) can green lentils

1tsp dried basil

1/2tsp ground cardamom

1/2tsp ground cumin

Pinch cayenne pepper

Pinch curry powder

Salt and pepper

1 x 400g (14oz) cans chopped tomatoes

300ml (1/2pt) boiling water

1/2 x ham or vegetable stock cube

100g (3 1/2oz) fresh spinach, roughly chopped

How to make it...


Heat pressure cooker on 'Saute' then add oil, Chorizo and onion and cook for 5-10 minutes until the onion is softened.


Add the lentils, herbs and spices, seasoining, tomatoes, water and stock cube and stir well.  


Close pressure cooker, close valve and cook on ‘Soup’ for 20 minutes if using dried red lentils, or 10 minutes for canned green lentils.  Release pressure quickly then stir-in spinach, replace lid, leave valve open and select 'Steam' for 2 mins.  Serve.


s i m o n   b r o w n . t v

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