- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Serving: 6
Nutrition facts (per portion)
- Calories: 260
- Fat Content: 13g
- Saturated Fat Content: 5g
- Carbohydrate Content: 16g
- Sugar Content: 10g
- Fiber Content: 7g
- Protein Content: 18g
- Sodium Content: 1.1g
Red lentil & chorizo soup
Ingredients
- olive-oil - 1 tbsp olive oil, plus extra for drizzling
- chorizo - 200g cooking chorizo, peeled and diced
- onion - 1 large onion, chopped
- carrot - 2 carrots, chopped
- cumin-seed - pinch of cumin seeds
- garlic-clove - 3 garlic cloves, chopped
- smoked-paprika - 1 tsp smoked paprika, plus extra for sprinkling
- golden-caster-sugar - pinch of golden caster sugar
- red-wine-vinegar - small splash red wine vinegar
- red-lentil - 250g red lentil
- chopped-tomato - 2 x 400g cans chopped tomato
- chicken-stock - 850ml chicken stock
- yogurt - 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.
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.
