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    Creeach Fam Recipes

    Red lentil & chorizo soup

    Soup🍲
    ​

    6 servings

    份量

    1 hour

    总时间
    开始烹饪

    配料

    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

    步骤

    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.

    营养

    每份大小

    -

    卡路里

    260

    总脂肪

    13 g

    饱和脂肪

    5 g

    不饱和脂肪

    -

    反式脂肪

    -

    胆固醇

    -

    钠

    1.1 mg

    总碳水化合物

    16 g

    膳食纤维

    7 g

    总糖

    10 g

    蛋白质

    18 g

    6 servings

    份量

    1 hour

    总时间
    开始烹饪

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    配料

    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

    步骤

    1

    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.

    2

    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.