Warming chorizo lentil and tomato soup.

Such a great recipe, smokey slightly spicy chorizo flavours and packed full of red split lentils so it's super filling too!

This recipe makes about 2 litres so you'll have loads left over to freeze for another day.


So before we get going you're going to need a big saucepan or stockpot for this.


Ingredients

400g dried washed red lentils

150g chorizo picanté (spicy)

1/2 tin chopped tomatoes

1/4 tube (35g) tomato pureé

2 litres chicken stock (cubes are fine)

2 small red onions diced

2 fat cloves garlic diced

1 heaped tsp smoked paprika

1 tsp chipotle chilli flakes

handful chopped flat leaf parsley

salt and pepper

1 tbsp olive oil


Method

  1. sauté onions and garlic, don't colour!

  2. add 125g chopped chorizo reserving 25g to dress.

  3. add paprika and chilli flakes

  4. add chopped tomatoes and puree

  5. cook off tomatoes for a couple of minutes.

  6. add lentils, stir well then add stock

  7. simmer for 20 mins until lentils are broken down.

  8. use a stick blender to blitz to a smooth consistency.

  9. To serve add olive oil to a pan along with 25g of diced chorizo and sautéed until red oils are released.

  10. decorate with oil, chorizo and fresh parsley.

Prepare to receive a hug in a bowl!


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