Spicy Chorizo Lentil Soup

Sweet smoked paprika, cumin and fried crispy chorizo bring this lentil soup to life. It’s lovely with a dollop of Greek yoghurt.

200 grams Spanish chorizo 1 tablespoon olive oil 1½ teaspoons cumin seeds 1 brown onion, diced 1 stick celery, diced 1 capsicum, diced 1 large carrot, peeled, diced 1 teaspoon sweet smoked paprika ¼ teaspoon chilli flakes 4 cloves garlic, chopped

400-gram tin chopped tomatoes 750ml chicken stock

¼ teaspoon each sea salt and cracked pepper

400-gram tin lentils, drained 1 tablespoon brown sugar

1 large bunch kale, stems discarded, leaves cut into bite-sized pieces fresh parsley slices of sourdough