Red lentil & chorizo soup
Contains pork – recipe is for non-Muslims only
Sweet smoked paprika and cumin flavour this rustic blend topped with spicy Spanish sausage
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Prep:10 mins
Cook:50 mins
- Serves 6
- Easy
Nutrition per serving
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kcal 260
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fat 13g
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saturates 5g
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carbs 16g
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sugars 10g
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fibre 7g
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protein 18g
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salt 1.1g
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
Method
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.