Ingredients
100 grams of chorizo
1 can of lentil soup to Mexicana
1 cup water
2 carrots, peeled and cut into cubes
1 peeled and sliced potatoes
1 cup spinach leaves
1 sprig of coriander to decorate
1 cup water
1 In a small saucepan over medium heat, cook the chorizo for 5 minutes or until cooked. Remove excess fat.
2 Add Lentil Soup to Mexicana with water and heat to bring to the boil.
3 Add the vegetables and cook over low heat, cover and cook for 10 to 15 minutes or until cooked.
4 Serve the soup and garnish with fresh coriander.
