Lentil soup with tomatoes and chorizo recipe
Ingredients
- 2tbsp olive oil
- 1 onion, peeled and chopped
- 3 garlic cloves, finely chopped
- 1 celery stalk, finely chopped
- 100g chorizo sausage, sliced as thick as pound coins
- 180g red or yellow split lentils
- ¼tsp ground cayenne pepper
- ½ tsp paprika
- 1.5-2 litres chicken stock
- 2 bay leaves
- 4 tomatoes, quartered
- 1 bunch of spring onions, washed and sliced
- juice of ½ lemon
Each serving contains
- Energy
- 1295kJ 310.0kcal
- Fat
- 13g
- Saturates
- 3g
- Salt
- 1.9g
- Sugars
- 7g
of the Reference intake
Carbohydrate 33.0gProtein 17.3gFibre 1.5g
Method
- Heat the olive oil in a pan and add the onion, garlic andcelery. Cook gently for about 10 minutes until the onion is soft and golden. Add thechorizoand cook until the fat renders out and the sausage starts to crisp.
- Stir in the lentils, then add the spices and chicken stock and bring to the boil. Add the bay leaf and simmer gently for 20-25 minutes until the lentils are tender.
- Add the tomatoes and simmer for a further five minutes until the tomatoes have softened. Season. Serve in deep bowls, garnished with the spring onions and a squeeze of lemon juice.
- See more Spanish recipes
- For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.
