RED LENTIL & CHORIZO SOUP
Sweet smoked paprika and cumin flavour this rustic blend topped with spicy Spanish sausage
Provided by Barney Desmazery
Categories Lunch, Main course
Time 1h
Number Of Ingredients 13
Steps:
- 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.
- 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.
Nutrition Facts : Calories 260 calories, Fat 13 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 16 grams carbohydrates, Sugar 10 grams sugar, Fiber 7 grams fiber, Protein 18 grams protein, Sodium 1.1 milligram of sodium
RED LENTIL SOUP WITH KALE AND CHORIZO
This red lentil soup with kale and chorizo includes inexpensive, everyday ingredients like sweet potatoes and lentils. A hearty and satisfying winter dinner and also, because it reheats beautifully, a take-to-work lunch.
Provided by Samantha Seneviratne
Categories Mains
Time 50m
Number Of Ingredients 12
Steps:
- In a large heavy-bottomed pot set over medium-low heat, warm the oil. Add the onion and garlic and cook, stirring occasionally, until translucent and softened, 6 to 8 minutes.
- Increase the heat to medium, add the chorizo, and cook, breaking the meat up with a wooden spoon, until it's no longer pink, 2 to 3 minutes. Toss in the sweet potato and cook, stirring frequently, for another 2 to 3 minutes.
- Stir in the chicken broth and water. Bring to a simmer and cook until the potatoes begin to soften, about 10 minutes. Stir in the kale and the lentils and cook until the lentils are just tender but not mushy, 10 to 15 minutes more. Stir in the vinegar and season with salt and pepper to taste.
Nutrition Facts : ServingSize 1 bowl, Calories 341 kcal, Carbohydrate 29 g, Protein 21 g, Fat 17 g, SaturatedFat 6 g, Cholesterol 40 mg, Sodium 935 mg, Fiber 10 g, Sugar 1 g, UnsaturatedFat 7 g
SPICY CHORIZO AND RED LENTIL SOUP WITH KALE
This recipe, adapted from "The Alaska from Scratch" Cookbook," by Maya Wilson, transforms a brothy lentil soup into a spicy, warming main dish with the addition of fresh Mexican-style chorizo and chopped kale. This simple winter dinner also features carrots, which grow unusually sweet in Alaska's summer light and temperatures, and are a root-cellar staple. Sweet or spicy Italian sausage works well as a substitute for the chorizo.
Provided by Julia O'Malley
Categories easy, soups and stews, main course
Time 45m
Yield 6 to 8 servings
Number Of Ingredients 12
Steps:
- Set a large pot or Dutch oven over medium-high heat. Add the chorizo and cook, breaking the sausage into small pieces and stirring occasionally, until the chorizo is browned, about 8 minutes.
- Add the kale, onion, carrots, celery and garlic and cook, stirring occasionally, until the vegetables are just starting to become tender, about 5 minutes. You should hear a steady sizzle from the pot; adjust the heat as needed. Season with salt and pepper.
- Add the chicken broth, tomatoes and lentils, and bring to a boil. Reduce the heat to low, cover and gently simmer, stirring occasionally, for 20 minutes, or until the lentils are soft.
- When ready to serve, taste and adjust the seasonings. Serve hot with crusty bread. Leftovers can be refrigerated in an airtight container for up to 7 days.
Nutrition Facts : @context http, Calories 406, UnsaturatedFat 14 grams, Carbohydrate 25 grams, Fat 24 grams, Fiber 5 grams, Protein 25 grams, SaturatedFat 9 grams, Sodium 917 milligrams, Sugar 4 grams
RED LENTIL SOUP
Provided by Aarti Sequeira
Time 2h
Yield 4 servings
Number Of Ingredients 13
Steps:
- Combine the lentils, garlic, chile, ginger, onions, tomatoes and enough water to cover in a medium saucepan over medium heat. Bring the mixture to a boil, and then lower the heat and simmer until the lentils are tender, 30 to 45 minutes. Whisk the cooked lentils to release some of their starch and break them down further.
- Warm the oil in a small saute pan over medium heat. Add the cumin seeds and cook until they are sizzling and spluttering. Stir in the paprika and turmeric. Pour the seasoned oil onto the lentils (be prepared for a big sizzle). Stir to combine; sprinkle with salt and a small drizzle of honey. Ladle into soup bowls and garnish with cilantro, a drizzle of yogurt, lemon or lime wedges.
Nutrition Facts : Calories 273 calorie, Fat 8 grams, SaturatedFat 0.5 grams, Cholesterol 0 milligrams, Sodium 131 milligrams, Carbohydrate 37 grams, Fiber 8 grams, Protein 14 grams, Sugar 7 grams
KALE AND CHORIZO SOUP
Steps:
- In a large stock pot, heat the olive oil. When the oil is hot, add the chorizo and onions. Saute the mixture for 2 minutes. Add the garlic and potatoes and cook for 2 minutes, stirring occasionally. Add the stock and kale and bring the liquid up to a boil. Stir in the bay leaves, thyme and crushed red pepper. Season with salt and pepper. Reduce the heat to a simmer and cook until the potatoes are fork tender, about 30 minutes. Remove from the heat and skim off any fat. Stir in the parsley. Ladle the soup into shallow bowls and garnish with the fresh mint. Serve the soup with crusty bread.
RED LENTIL AND CHORIZO SOUP
Make and share this Red Lentil and Chorizo Soup recipe from Food.com.
Provided by RecipeNut
Categories Lentil
Time 38m
Yield 8 cups, 6 serving(s)
Number Of Ingredients 10
Steps:
- In a 5-quart soup pot, bring broth, water, lentils, onion, garlic, cumin, and cayenne pepper to a boil; reduce heat to low, cover, and simmer 25 minutes.
- Meanwhile, heat oil in a large skillet over medium heat. Add chorizo or sausage links and cook 12 to 15 minutes, or until fully cooked. When cool enough to handle, cut chorizo into slices. Add to soup, along with spinach, and cook 3 to 4 minutes longer, until spinach is wilted.
Nutrition Facts : Calories 700.1, Fat 35.7, SaturatedFat 12, Cholesterol 66.5, Sodium 1016.6, Carbohydrate 52.6, Fiber 24, Sugar 2.7, Protein 42.8
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3.6/5 (10)Total Time 40 minsServings 4Calories 250 per serving
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