Lentil and Chorizo Soup

Name: Lentil and Chorizo Soup
Prep time: 1 min
Cook time: 45 min
Yield: 4 servings
Ingredients: 1 large carrot, finely chopped; 1 stick celery, chopped; 1/2 tsp chilli flakes; 100g chorizo sausage, finely chopped; 1 tsp cumin seeds; 1 large clove garlic, crushed or finely chopped; 200g red lentils; 1 tbsp olive oil; 1 medium onion, finely chopped; salt and pepper to taste; 2 vegetable stock cubes; 50ml water; 1 litre water

Ready: 45 min

Servings: 4 servings

Calories: 278.12

Ingredients

1 1 tbsp olive oil
2 1 medium onion, finely chopped
3 1 large carrot, finely chopped
4 1 stick celery, chopped
5 100g chorizo sausage, finely chopped
6 1 large clove garlic, crushed or finely chopped
7 1 tsp cumin seeds
8 1/2 tsp chilli flakes
9 50ml water
10 200g red lentils
11 1 litre water
12 2 vegetable stock cubes
13 salt and pepper to taste

Directions

1
Heat the oil in a large pan.
2
Add the onion, carrot, celery, chorizo and fry gently for a few minutes.When the vegetables begin to soften, reduce the heat.
3
Add the garlic, cumin, chilli and water. Cook the ingredients gently for 10 minutes until soft.(To increase the flavour, try dry-frying the cumin seeds for a few minutes before adding them to the soup).
4
Add the lentils, water and stock cubes. Turn up the heat, bring to the boil, then simmer for 20-25 minutes until the lentils are soft.
5
Add salt and pepper to taste. For a more 'rustic' soup, serve as it is. Or use a blender to liquidize the soup for a smooth consistency.

Nutrition per serving

278.12 Calories

35.63g Carbs

15.98g Protein

8.05g Fat

Allergens

milk egg fish tree nuts wheat soy shellfish peanuts sesame

Lentil and Chorizo Soup

Directions

Nutrition per serving

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Allergens