Red lentil & chorizo soup
Sweet smoked paprika and cumin flavour this rustic blend topped with spicy Spanish sausage
Spicy chorizo with lentils & beetroot
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 2 - 3
Skip to ingredients
- 2 tbsp extra virgin olive oil
- 1 red onionhalved and sliced
- 190g pack mini cooking chorizosausages (or gluten-free alternative), halved lengthways
- 250g pack ready-to-eat puy lentils
- 200g small cooked beetroot(not in vinegar), cut into wedges
- 1 tbsp sherry vinegar
- ½ large pack rocket
Nutrition: per serving (3)
- kcal417
- fat23g
- saturates7g
- carbs30g
- sugars11g
- fibre9g
- protein23g
- salt2g
Method
step 1
Heat a large pan, add a drop of the olive oil, and cook the onion and chorizo for a few mins until starting to colour.
step 2
Tip in the lentils with the beetroot wedges, vinegar, remaining oil, some seasoning and 1 tbsp water. Cover the pan and heat for 1 min to warm through. Pile into a bowl, toss through the rocket and serve.
