Spanish Chorizo Soup

I have submitted this recipe to other food websites and have always received good reviews. If you prefer the vegetarian option, just omit the chorizo.

In a large saucepan, gently sauté until just softened -

▶1 large brown onion, chopped
▶2 cloves garlic, finely chopped
▶1 tbsp olive oil
▶1 cup chopped flat-leaf parsley

Add -

1 tsp each of
▶tumeric powder,
▶cumin powder
▶dried oregano (or marjoram)
and a dash of,
▶chilli flakes

Sauté 1 minute or until fragrant.

Add -

▶1 large can (800gm) chopped tomatoes
▶1 can (400gm) drained beans (butter, cannellini or red kidney)
▶1 cup dried red lentils
▶6 cups chicken or vegetable stock

Bring to the boil, reduce heat, cover and simmer 1/2 hour.

Heat a frypan. Add -

▶2 tsp olive oil
▶2 peeled and sliced chorizo sausages(cured, salami-style)

Sauté for a few minutes then add to the soup. Simmer for another 10 minutes.

Season if required with salt and black pepper.

To serve, garnish with -

▶extra chopped parsley.