Lentil soup with tomatoes & chorizo recipe

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175681 HERO
  • Rating: 4 stars
  • Cost per serving: £1.13
  • 10 mins to prepare and 45 mins to cook Takes: 10 mins to prepare and 45 mins to cook
  • 4 Serves: 4

Heat the olive oil in a pan and add the onion, garlic and celery. Cook gently for about 10 minutes until the onion is soft and golden. Add the chorizo and cook until the fat renders out and the sausage starts to crisp.

Stir in the lentils, then add the spices and chicken stock and bring to the boil. Add the bay leaf and simmer gently for 20-25 minutes until the lentils are tender.

Add the tomatoes and simmer for a further five minutes until the tomatoes have softened. Season. Serve in deep bowls, garnished with the spring onions and a squeeze of lemon juice.

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  • 2tbsp olive oil
  • 1 onion, peeled and chopped
  • 3 garlic cloves, finely chopped
  • 1 celery stalk, finely chopped
  • 100g chorizo sausage, sliced as thick as pound coins
  • 180g red or yellow split lentils
  • ¼tsp ground cayenne pepper
  • ½tsp paprika
  • 1.5-2 litres chicken stock
  • 2 bay leaves
  • 4 tomatoes, quartered
  • 1 bunch of spring onions, washed and sliced
  • juice of ½ lemon
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2 of you five-a-day Each serving contains
  • Calories 396 20%
  • Sugar 6.6g 7%
  • Fat 18g 25%
  • Saturates 4.9g 24%
  • Salt 3g 50%
of an adult's Reference Intake amount. Find out more
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