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15
5.5L Pot Recipes
Lentil & Chickpea Soup with Chorizo Sausage
Ingredients
(serves 4-6)
450g brown lentils, rinsed well and drained
2 cans (410g each) diced tomatoes with juice
1250ml chicken stock
1 large onion, peeled, chopped
4 garlic cloves, peeled, minced
3 carrots, peeled, sliced
6 sprigs fresh thyme
1 can (410g) chickpeas, rinsed and drained
350g Chorizo sausage, sliced
½ fresh lime, juiced
½ - 1½ tsp ground cayenne pepper, to taste
Salt and freshly ground pepper, to taste
Fresh parsley, chopped, for garnish
Method
• Combine lentils, tomatoes, 850ml chicken stock, onion, garlic, carrots and
thyme sprigs in the 5.5L ceramic pot.
• Cover and cook on LOW for 6 hours, or on HIGH for 4 hours, until the lentils
are soft.
• Remove the thyme sprigs. Add chickpeas, sausage, the remaining 400ml
chicken stock, and cayenne pepper.
• Cook on LOW for 2 more hours, or on HIGH for 1 more hour.
• Just before serving, stir in lime juice and season to taste with salt and freshly
ground pepper. Sprinkle parsley on top to serve.
