Chorizo, Red Lentil and Tomato Soup with Sizzled Haloumi

A delicious brothy soup, thick from the red lentils and with the punchy flavours of smoky chorizo and paprika.

3 tablespoons olive oil

200 grams softly cured chorizo, sliced

2 carrots, peeled, diced 2 brown onions, thinly sliced 1 red capsicum, thinly sliced

1 tablespoon finely chopped rosemary leaves

3 cloves garlic, crushed 2 teaspoons smoked paprika

1 teaspoon ground cumin sea salt and ground pepper ¾ cup red lentils 400-gram tin cherry tomatoes 5 cups chicken stock

TO SERVE

200 grams haloumi, sliced olive oil for cooking

roasted tomatoes and fresh oregano (optional)