Feeling the chill? Smoked paprika and chorizo add layers of warmth and flavour to this vibrant lentil soup.
- Prep time 15 minutes
- Total time 40 minutes
- Portion size 6 servings
Ingredients
Method
In large pot, heat oil over medium heat. Cook chorizo, stirring occasionally, until crisp and beginning to brown, about 4 minutes. Transfer 12 slices to plate. Add garlic, onion and red pepper to pot; cook, stirring occasionally, until softened, about 5 minutes.
Stir in lentils, paprika, salt, pepper and cayenne pepper. Cook, stirring often, until fragrant, about 30 seconds. Add tomatoes and broth; bring to boil. Reduce heat to medium-low; cover and simmer, stirring occasionally, until lentils are tender, about 25 minutes.
Stir in parsley. Divide among bowls; top with reserved chorizo.
Test Kitchen Make-Ahead: Leaving room for expansion, freeze cooled soup for up to a month. Thaw in the fridge before reheating.
Nutritional facts PER SERVING: about
- Fibre 6 g
- Sodium 698 mg
- Sugars 9 g
- Protein 15 g
- Calories 283
- Total fat 13 g
- Potassium 842 mg
- Cholesterol 22 mg
- Saturated fat 4 g
- Total carbohydrate 28 g
%RDI
- Iron 33
- Folate 67
- Calcium 7
- Vitamin A 19
- Vitamin C 147
