Instructions: Soak the lentils in double their volume of cold water for 6 hours or overnight.

Cut the chorizo into cubes.

Roughly chop the onions carrots and parsnips.

Heat the oil in a large pan on the boiling plate then add the chorizo sausage and cook sliming for 5 minutes or until golden. Remove with a slotted spoon and set aside Add the onions to the pan and cook until soft and golden.

Add the carrots cumin parsnips and drained lentils and cook stimng for 5 minutes.

Stir in the stock bay leaves and thyme. Bring to the boll and transfer to the simmering ovenfor 30 minutes or until the vegetables are tender.

Cool slightly remove the herbs and puree the soup in batches in a food processor or liquidiser Return to the wiped out pan bring back to the boil and correct the seasoning.

Serve with the fined chorizo garnished with croutons.

If using stock cubes do not add the cubes or salt to the soup until the lentils are tender. The lentils and spicy chonzo make this a robust and hearty soup. Most welcome after winter country walks. This is very much a meal in itself or just followed by bread and cheese.

Serves 6

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