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Red lentil & chorizo soup

Red lentil & chorizo soup

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Rating: 5 out of 5.105 ratings
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  • Preparation and cooking time
    • Prep:
    • Cook:
  • Easy
  • Serves 6

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

  • Freezable
  • Healthy
Nutrition: per serving
HighlightNutrientUnit
kcal260
fat13g
saturates5g
carbs16g
sugars10g
fibre7g
protein18g
low insalt1.1g
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Ingredients

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.

Goes well with

Recipe from Good Food magazine, April 2013

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Overall rating

Rating: 5 out of 5.105 ratings

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