1 chorizo, finely chopped
1 brown onion, finely chopped
1 carrot, peeled, finely chopped
1 celery stalk, finely chopped
1 zucchini, finely chopped
2 garlic cloves, crushed
400g can Coles Brand diced tomatoes
4 cups (1L) vegetable stock
1/3 cup (65g) pearl barley
400g can brown lentils, rinsed and drained
1 bunch kale, stems trimmed, finely shredded
1/2 cup firmly packed basil leaves
1/4 cup (25g) walnut halves, toasted
1/4 cup (20g) finely grated parmesan
1/3 cup (80ml) olive oil
Heat a large saucepan over medium heat. Add the chorizo. Cook, stirring, for 2-3 mins or until lightly browned. Use a slotted spoon to transfer to a bowl.
Add the onion, carrot, celery, zucchini and half the garlic to the pan. Cook, stirring, for 5 mins or until onion softens. Return the chorizo to the pan with the tomato, stock and barley. Bring to the boil. Reduce heat to medium-low and simmer, stirring occasionally, for 20 mins or until barley is tender and soup thickens slightly. Add the lentils and half the kale and stir to combine.
Meanwhile, place the basil, walnuts, parmesan and remaining garlic and kale in a food processor. Process until finely chopped. With the motor running, add the oil in a thin steady stream until incorporated. Season.
Divide the soup among serving bowls. Serve with the walnut pesto.