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Ingredients
- leeks 2, finely chopped
- chorizo 100g, skinned and roughly chopped
- olive oil 1 tbsp
- butter 1 tbsp
- chopped tomatoes 2 × 400g tins
- vegetable stock 1.5 litres
- red lentils 300g
- smoked paprika 1 generous tsp
Method
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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.
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Step 2
Add the remaining ingredients and bring to the boil.
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Step 3
Simmer for 30 minutes.
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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.
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Step 5
Season and serve with crusty bread.
Nutritional Information
- Kcals 274
- Carbs 27.9g
- Protein 20.9g
- Fat 9.6g
- Salt 2.07g
- Fibre 3.6g