Serves 8

Prep time 40 minutes

Chef Tip: This soup can be enjoyed warm served with chopped chorizo, but it also goes down nicely when served cold as a gazpacho without the chorizo in the summer months.


1 red onion, finely chopped
2 carrots, peeled and chopped
3 cloves garlic, diced
2 tbsp olive oil
1 tsp cumin seed
1 tsp smoked paprika
1 pinch sugar
2 large cans lentils
2 large cans chopped tomatoes
1 small can red kidney beans
1 small can white beans
1 small can chickpeas
800ml chicken broth
½ bottle merlot

Ingredients to Garnish

Chorizo, chopped
Greek yoghurt


Over a medium-high heat, heat the olive oil. Add in the onion, garlic and carrots; cook for 5 minutes, until the onion has gone soft, but not browned.

Drain and rinse the lentils, kidney beans, white beans and chickpeas, then add to the mixture. Add in the chopped tomatoes, cumin seed, paprika and sugar, and stir. Add the chicken broth and bring to a boil. Add in the merlot and bring to a boil.

Boil until the carrots have cooked through, approx. 10 minutes, then reduce to a simmer. Blend using an immersion blender until smooth.

Serve hot, topped with chopped chorizo & Greek yoghurt.