490 kcalLentil Soup with Chorizo
30 min serves 4
Gluten-FreeDairy-Free
30gprotein48gcarbs20gfat
Ingredients
- •2½ pints chicken stock
- •7 oz chorizo
- •1 tbsp thyme leaves
- •2 cloves garlic
- •7 oz lentils
- •salt
- •2 shallots
- •2 tsp paprika
- •1 tbsp sunflower oil
- •2 tsp tomato purée
- •¼ tsp black pepper
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Method
Adapted from foodista.com
- In a large pan, heavy bottomed pan heat the oil on a medium high heat.
- Add the shallot and garlic.
- Fry for a minute or so allowing the shallot and garlic to soften.
- Add the chorizo.
- Stir through giving it about 30 seconds to give off its colour and flavour. If you are using raw chorizo you may wish to give it a little bit more time here.
- Remember though, it will have enough time to cook through later.
- Add the thyme, tomato pure, paprika powder and lentils.
- Stir the lentils though.
- Add the stock.
- Add a little bit of salt and some black pepper.
- Cover your soup and allow it to simmer gently for about 20 minutes or until the lentils are cooked and softened to your taste.
- Check for seasoning and serve.
Dietary labels come from the recipe’s source data — double-check the ingredients if you’re cooking for an allergy.
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Recipe and photo by Live Better AI. Adapted from foodista.com.