Chorizo, Tomato and Red Lentil Soup

It tastes really good and my family (husband, 3 year old and 6 year old) love it. It's really quick and easy, economical and can be made with freezer/store cupboard ingredients. Great for a weeknight.

Ingredients

1 whole	Onion, Diced
1 clove	Garlic, Finely Chopped
1 tsp	Dried oregano
1 tsp	Dried chilli flakes
1 tsp	Ground cumin
1 can	Chopped tomatoes (Main)
2 Tbsp	Tomato paste
⅓ cup	Red lentils (Main)
1 dash	Balsamic vinegar
1 drizzle	Light sour cream, optional
1 sprinkle	Coriander, optional
2	Chorizo sausages, sliced on the diagonal (Main)
2 Tbsp	Olive oil
1 sprinkle	Parmesan cheese, grated

Directions

1. Heat a drizzle of olive oil in a pot and lightly fry the chorizo. Remove from the pot and set aside
2. Add a bit more oil if required and sauté onions until translucent
3. Add garlic, oregano, chilli and cumin and fry lightly for 30 seconds to 1 minute
4. Add the tomato paste and stir through
5. Add canned chopped tomatoes
6. Add about 2 cups of water (you may want to add a bit more later)
7. Add red lentils and balsamic vinegar and stir through.
8. Simmer for about 15 minutes until the lentils are cooked. Top with a bit more water if it looks too thick or continue to boil off water if it looks too thin. The recipe is incredibly forgiving
9. Divide Chorizo between four bowls and ladle soup over the top. Add a dollop of sour cream cream, a sprinkle of coriander or a grating of parmesan cheese (or all three)