Spicy Chorizo Lentil Soup

Dice 150 grams of the chorizo and set aside the remaining 50 grams.

Heat the olive oil in a large saucepan Add the diced chorizo and 1 teaspoon of the cumin seeds. Fry until the chorizo is crispy and aromatic. Remove from the saucepan and set aside.

Add the onion, celery, capsicum and carrot to the saucepan and fry over a low heat until softened. Add the paprika, chilli flakes and garlic and fry for 2 minutes. Add the fried chorizo and cumin seeds, chopped tomatoes, chicken stock, sea salt and cracked pepper. Simmer for 45 minutes with the lid partially on.

Add the lentils and brown sugar. Cook for 10 minutes then add the kale and cook for a further few minutes until the kale
has softened.

Thinly slice the remaining 50 grams of chorizo. Place in a small frypan along with the remaining cumin seeds and fry until crispy.

To serve: Divide the soup among bowls, top with the sliced chorizo and parsley and serve with slices of sourdough, if desired.