Red lentil & chorizo soup
4
Points®
Total time: 35 min • Prep: 10 min • Cook: 25 min • Serves: 4 • Difficulty: Easy
Hearty red lentils, spicy chorizo, fragrant smoked paprika... this trio of tasty Spanish ingredients is the hero of this filling soup that’s perfect for weeknight suppers.
Ingredients
Calorie controlled cooking spray
4 spray(s)
Chorizo Sausage
100 g
Onion
1 large
Garlic
2 clove(s)
Paprika
1 teaspoon(s), level
Cumin seeds
½ teaspoon(s), level
Split Red Lentils, dry
180 g
Tinned Tomatoes
1 can(s), large
Vegetable stock cube
1 cube(s)
Parsley, fresh
1 tablespoon(s)
Instructions
1
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.
2
Add the diced onion, garlic and spices to the pan and cook for 5 minutes until the onion has started to soften.
3
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.
4
Remove the lid and stir the chorizo back into the soup, then ladle into bowls and scatter over the chopped parsley to serve.
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