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Red lentil & chorizo soup

Contains pork – recipe is for non-Muslims only
Sweet smoked paprika and cumin flavour this rustic blend topped with spicy Spanish sausage

  • Prep: 10 mins
    Cook: 50 mins
  • Serves 6
  • Easy
  • Serves 6
  • Easy
  • Calories 260
  • Carbohydrates 16
  • Saturated Fat 5
  • Sugar 10
  • Protein 18
  • Fat 13
  • Fibre 7
  • Salt 1.1

Nutrition per serving

  • Calories 260
  • Carbohydrates 16
  • Saturated Fat 5
  • Sugar 10
  • Protein 18
  • Fat 13
  • Fibre 7
  • Salt 1.1

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 lentils
  • 2 x 400g cans chopped tomato
  • 850ml chicken stock
  • plain yogurt, to serve

Method

  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.

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