Chorizo and Lentil Soup with Small Pasta Shells

Cook Time 25 minutes

Servings 4

Ingredients

1 packet San Remo small shell pasta
1 cup basil leaves
75ml olive oil
3 small stalks of celery, sliced
1 garlic clove, slightly crushed
1 tbsp tomato paste
1 x 400g tin of brown lentils, rinsed and drained
1L chicken stock
2 x 410g of Ardmona tomato passata
3 chorizo, diced small
100g grated pecorino
Salt & pepper

Method

Heat the oil and garlic in a large pot. Add chorizo, celery and cook on medium heat for 4 to 5 mins, stirring occasionally.  Mix the tomato paste into the pot and cook for 1 min.

Add tomato passata, chicken stock and bring to the boil. Once boiled, reduce heat to a simmer.

Next add the pasta to the pot and cook for 8 to 10 mins, or until pasta is al dente.

Remove the pot of the heat, add the lentils and cover for 2 mins. Remove the garlic and tear the basil leaves into the pot.

Season the soup with salt and pepper.

Finish with pecorino over the top of soup.