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Lentil and chickpea soup with chorizo
Lentil and chickpea soup with chorizo
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Prep Time:
15 minutes
Cook Time:
15 minutes
Total Time:
30 minutes
Spice up your winter soup with flavorful chorizo.
Ingredients:
  • 1 leek, thinly sliced
  • 1 carrot, chopped
  • 1 stick celery, chopped
  • 1 zucchini, chopped
  • 2 chorizo sausages, sliced diagonally
  • 1 litre beef style liquid stock
  • 400g can diced tomatoes
  • 400g can brown lentils, rinsed and drained
  • 400g can chickpeas, rinsed and drained
Instructions:
  • In a large saucepan over medium heat, heat 2 teaspoons of olive oil. Sauté the carrot, celery, leek, and zucchini until just tender, about 3 minutes. Add the stock and tomatoes, then simmer for 10 minutes.
  • Heat a non-stick frying pan over medium-high heat. Cook chorizo for 1-2 minutes on each side until golden brown. Drain on a paper towel.
  • Combine the lentils and chickpeas in the soup and season with salt and pepper. Simmer for 3 minutes. To serve, garnish the soup with chorizo and enjoy with crusty bread.

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