Creeach Fam Recipes
Red lentil & chorizo soup
6 servings
servings1 hour
total timeIngredients
1 tbsp olive oil , plus extra for drizzling
16 oz chorizo
1 large onion, chopped
2 carrots, chopped
pinch of cumin
3 minced garlic
1 tsp smoked paprika
pinch of sugar
small splash red wine vinegar
250g red lentil
2 cans diced tomato
4 cups chicken stock
Queso Freco or cotija
Sour cream, to serve
Directions
Heat the oil in a large pan. Add the chorizo and cook until crisp and it has released its oils. Remove with a slotted spoon into a bowl, leaving the fat in the pan. Fry the onion, carrots and cumin seeds for 10 mins until soft and glistening, then add the garlic and fry for 1 min more. Scatter over the paprika and sugar, cook for 1 min, then splash in the vinegar. Simmer for a moment, then stir in the lentils, and pour over the tomatoes and chicken stock.
Give it a good stir, then simmer for 30 mins or until the lentils are tender. Blitz with a hand blender until smooth-ish but still chunky. Can be made several days ahead or frozen for 6 months at this point. Serve in bowls, drizzled with yogurt and olive oil, scattered with the chorizo and a sprinkling of paprika.
Nutrition
Serving Size
-
Calories
260
Total Fat
13 g
Saturated Fat
5 g
Unsaturated Fat
-
Trans Fat
-
Cholesterol
-
Sodium
1.1 mg
Total Carbohydrate
16 g
Dietary Fiber
7 g
Total Sugars
10 g
Protein
18 g
6 servings
servings1 hour
total time