Ingredients

• 1 1/2 cups French Green Lentils
• 2 whole chorizo sausages
• 300 g ( 10 1/2 oz) pumpkin, cubed
• 1 brown onion
• 1 garlic bulb, unpeeled
• 1 tin tomatoes
• 1 tablesp sweet paprika
• 1 red capsicum (pepper), seeds removed and cut into six large pieces
• 1 green capsicum (pepper), seeds removed and cut into six large pieces
• Sherry vinegar , plus salt to serve

Directions

1. Wash the lentils and remove any discoloured ones. Put all ingredients except the vinegar and salt into a large saucepan, along with 10 cups of water.

2. Bring to the boil,then reduce the heat and allow to simmer for an hour or so, skimming off impurities every twenty minutes. At the end of cooking the lentils, taste and season with salt as required.

3. Remove the chorizo, and capsicum from the pot, slice into small pieces and return to the soup. Remove the unpeeled garlic clove and the onion, and discard.

4. To serve, ladle into a big bowl, and drizzle a little sherry vinegar over the top.

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