Red lentil & chorizo soup
Calorie controlled cooking spray
100 g, diced
1 large, finely diced
2 clove(s), finely chopped
1 teaspoons, level, smoked
½ teaspoons, level
Split Red Lentils, dry
180 g, rinsed
1 can(s), large
Vegetable stock cube(s)
1 cube(s), to make 750ml
1 tablespoons, roughly chopped to serve
- Mist a large pan with cooking spray and set over a medium-high heat. Add the diced chorizo and cook for 2 minutes until it has released its oil and turned crisp. Transfer to a bowl with a slotted spoon, leaving the oil in the pan.
- Add the diced onion, garlic and spices to the pan and cook for 5 minutes until the onion has started to soften.
- Add the lentils and stir to coat, then add the tomatoes and 750ml vegetable stock made with 1 stock cube. Bring to the boil, then reduce the heat and simmer, covered, for 15 minutes, until the lentils are tender.
- Remove the lid and stir the chorizo back into the soup, then ladle into bowls and scatter over the chopped parsley to serve.