Name: Red lentil & chorizo soup
Prep time: 10 min
Cook time: 50 min
Total time: 1 h
Yield: 6
Cuisine: Mexican
Ingredients: 1 tbsp olive oil plus extra for drizzling; 200g cooking chorizo peeled and diced; 1 large onion chopped; 2 carrots chopped; pinch of cumin seeds; 3 garlic cloves chopped; 1 tsp smoked paprika plus extra for sprinkling; pinch of golden caster sugar; small splash red wine vinegar; 250g red lentil; 2 x 400g cans chopped tomato; 850ml chicken stock; plain yogurt to serve

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Red lentil & chorizo soup

Red lentil & chorizo soup

Barney Desmazery

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Serves 6

Easy

Prep: 10 mins

Cook: 50 mins

A star rating of 4.7 out of 5.148 ratingsRate

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Sweet smoked paprika and cumin flavour this rustic blend topped with spicy Spanish sausage

Freezable

Healthy

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Ingredients

Nutrition

Units:

MetricUS

1 tbsp olive oil

plus extra for drizzling
200g cooking chorizo

peeled and diced
1 large onion

chopped
2 carrots

chopped
pinch of cumin seeds
3 garlic cloves

chopped
1 tsp smoked paprika

plus extra for sprinkling
pinch of golden caster sugar
small splash red wine vinegar
250g red lentil
2 x 400g cans chopped tomato
850ml chicken stock
plain yogurt

to serve

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Nutrition: per serving

kcal260
fat13g
saturates5g
carbs16g
sugars10g
fibre7g
protein18g
salt1.1g

low

Method

step 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.
step 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.

Recipe from Good Food magazine, April 2013

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A star rating of 4.7 out of 5.148 ratings

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