Prep time: 15 minutes
Cooking time: 15 minutes
400g can diced tomatoes
1 leek, thinly sliced
1 carrot, chopped
400g can chickpeas, rinsed and drained
1 stick celery, chopped
400g can brown lentils, rinsed and drained
1 zucchini chopped
Heat 2 teaspoons olive oil in a large saucepan over medium heat. Add the carrot, celery, leek and zucchini and cook for 3 minutes or until just tender. Add stock and tomatoes and simmer for 10 minutes.
Meanwhile, heat a non stick frying pan over medium high heat. Add the chorizo and cook for 1-2 minutes on each side until golden brown. Remove and drain on paper towel. Add lentils along with salt and pepper and cook for 3 minutes.
Serve soup topped with chorizo and crusty bread