Red Lentil & Chorizo Soup
This hearty and flavorful chorizo and lentil soup is a comforting dish perfect for chilly days. The rich and smoky flavors of the chorizo paired with the earthy lentils create a satisfying and warming bowl of soup. Topped with a dollop of creamy yogurt and an extra drizzle of olive oil, this soup is sure to become a new favorite in your household.
— Constant Cookbook
Ingredients
- 1 tbsp olive oil , plus extra for drizzling
- 200g cooking chorizo , peeled and diced
- 1 large onion , chopped
- 2 carrots , chopped
- pinch of cumin seeds
- 3 garlic cloves , chopped
- 1 tsp smoked paprika , plus extra for sprinkling
- pinch of golden caster sugar
- small splash red wine vinegar
- 250g red lentils
- 2 x 400g cans chopped tomato
- 850ml chicken stock
- plain yogurt , to serve
Instructions
- Heat the oil in a large pan. Add the chorizo and cook until crisp and it has released its oils. Remove with a slotted spoon into a bowl, leaving the fat in the pan. Fry the onion, carrots and cumin seeds for 10 mins until soft and glistening, then add the garlic and fry for 1 min more. Scatter over the paprika and sugar, cook for 1 min, then splash in the vinegar. Simmer for a moment, then stir in the lentils, and pour over the tomatoes and chicken stock.
- Give it a good stir, then simmer for 30 mins or until the lentils are tender. Blitz with a hand blender until smooth-ish but still chunky. Can be made several days ahead or frozen for 6 months at this point. Serve in bowls, drizzled with yogurt and olive oil, scattered with the chorizo and a sprinkling of paprika.
Cook Time
50M
Prep Time
PT10M
Yield
Serves 6
Nutrition
- Calories: 260 calories
- Fat Content: 13 grams fat
- Saturated Fat Content: 5 grams saturated fat
- Carbohydrate Content: 16 grams carbohydrates
- Sugar Content: 10 grams sugar
- Fiber Content: 7 grams fiber
- Protein Content: 18 grams protein
- Sodium Content: 1.1 milligram of sodium
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