Chorizo and red lentil soup
- Preparation and cooking time
- Total time
- Easy
- serves 8
Skip to ingredients
- 2 leeksfinely chopped
- 100g chorizoskinned and roughly chopped
- 1 tbsp olive oil
- 1 tbsp butter
- 2 × 400g tins chopped tomatoes
- 1.5 litres vegetable stock
- 300g red lentils
- 1 generous tsp smoked paprika
Nutrition: per serving
- kcal274
- fat9.6g
- saturates0g
- carbs27.9g
- sugars0g
- fibre3.6g
- protein20.9g
- salt2.07g
Method
step 1
Fry the leeks and chorizo in the oil and butter until the leeks are softened and the chorizo has released some of its oil.
step 2
Add the remaining ingredients and bring to the boil.
step 3
Simmer for 30 minutes.
step 4
Remove some of the pieces of chorizo, liquidise the soup, then add the reserved chorizo to the soup before serving, for added texture.
step 5
Season and serve with crusty bread.
