Olive Magazine

Chorizo and red lentil soup

Published: December 19, 2014 at 2:30 pm
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  • Preparation and cooking time
    • Total time
  • Easy
  • serves 8

This simple soup is really easy to make and packs loads of punchy flavour from smoky chorizo and paprika. The red lentils make it a hearty but healthy afterwork recipe.

Nutrition:
NutrientUnit
kcal274
fat9.6g
saturates0g
carbs27.9g
sugars0g
fibre3.6g
protein20.9g
salt2.07g
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Ingredients

  • 2 leeks, finely chopped
  • 100g chorizo, skinned 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

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.

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