Lentil soup with tomatoes and chorizo recipe

14 ratings Rate
  • Serves 4
  • 10 mins to prepare and 45 mins to cook
  • 310 calories / serving
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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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  • Ingredients

  • 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
  • Energy 1295kj 310kcal 15%
  • Fat 13g 19%
  • Saturates 3g 15%
  • Sugars 7g 8%
  • Salt 1.9g 32%

of the reference intake
Carbohydrate 33g Protein 17.3g Fibre 1.5g


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