Lentil and chickpea soup with chorizo

Lentil and chickpea soup with chorizo

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Chorizo adds an extra special twist to this hearty winter soup.

The ingredient of Lentil and chickpea soup with chorizo

  1. 1 leek, thinly sliced
  2. 1 carrot, chopped
  3. 1 stick celery, chopped
  4. 1 zucchini, chopped
  5. 2 chorizo sausages, sliced diagonally
  6. 1 litre Massel beef style liquid stock
  7. 400g can diced tomatoes
  8. 400g can brown lentils, rinsed and drained
  9. 400g can chickpeas, rinsed and drained

The instruction how to make Lentil and chickpea soup with chorizo

  1. Heat 2 teaspoons olive oil in a large saucepan over medium heat. Add the carrot, celery, leek and zucchini and cook for 3 minutes or until just tender. Add stock and tomatoes, and simmer for 10 minutes.
  2. Meanwhile, heat a non stick frying pan over medium high heat. Add the chorizo and cook for 1-2 minutes on each side until golden brown. Remove and drain on paper towel.
  3. Add lentils and chickpeas along with salt and pepper to the soup and cook for 3 minutes. Serve soup topped with chorizo and crusty bread.

Nutritions of Lentil and chickpea soup with chorizo

fatContent: 244.736 calories
saturatedFatContent: 7 grams fat
carbohydrateContent: 3 grams saturated fat
sugarContent: 22 grams carbohydrates
fibreContent: 8 grams sugar
proteinContent:
cholesterolContent: 18 grams protein
sodiumContent:

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