High protein lunch recipe for 6 people, takes only 50 mins; recipe has olive oil, chorizo, onion, carrot, cumin seed, garlic clove, smoked paprika, golden caster sugar, red wine vinegar, red lentil, chopped tomato, chicken stock and yogurt.
Red lentil & chorizo soup
Course: High protein lunch
Servings
6
servings
Prep time
10 mins
Ingredients
- Yogurt: plain yogurt, to serve
- Garlic Clove: 3 garlic cloves, chopped
- Olive Oil: 1 tbsp olive oil, plus extra for drizzling
- Onion: 1 large onion, chopped
- Smoked Paprika: 1 tsp smoked paprika, plus extra for sprinkling
- Chopped Tomato: 2 x 400g cans chopped tomato
- Carrot: 2 carrots, chopped
- Red Lentil: 250g red lentil
- Chicken Stock: 850ml chicken stock
- Cumin Seed: pinch of cumin seeds
- Golden Caster Sugar: pinch of golden caster sugar
- Red Wine Vinegar: small splash red wine vinegar
- Chorizo: 200g cooking chorizo, peeled and diced
Directions
- 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.
