Servings: 8 cups
Calories: 256kcal
Ingredients
- 2 tbsp olive oil
- 1 cured or semi cured dry chorizo sausage thinly sliced
- 1 carrot peeled and diced
- 1 onion peeled and diced
- 1 celery rib diced
- 1 sweet potato peeled and chopped
- 1 clove garlic minced
- 1 tsp paprika (sweet or hot)
- 2 cups dried brown lentils
- 2 tbsp tomato paste
- 4 cups water
- salt and pepper to taste
Instructions
- Prep the chorizo sausage and the vegetables and garlic.
- Heat the olive oil In a Dutch over, or large stock pot over med-high heat. Add the sliced chorizo and cook until lightly browned, about 3-5 minutes.
- Add the tomato paste and cook for another 1-2 minutes, stirring frequently.
- Add the paprika, garlic, onion, carrot and celery to the pot and stir until all the vegetables are coated with the oil and tomato paste. Next add the lentils, give a good stir to coat with the tomato paste and oil.
- Add the water, stir, and cover with a lid. Bring to a boil, then reduce the pot to a simmer and let cook for 10 minutes. After 10 minutes add in the sweet potato. At this stage taste the soups broth and adjust seasoning, adding more paprika, salt and pepper to taste. Continue to simmer the soup for another 10 minutes. Test the lentils, they should be soft, but not mushy. If the lentils are still too firm, allow the soup to simmer for another 5-10 minutes as required.
- Once the lentils are cooked, taste and adjust the seasoning as needed.
Nutrition
Calories: 256kcal | Carbohydrates: 37g | Protein: 14g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 235mg | Potassium: 643mg | Fiber: 16g | Sugar: 4g | Vitamin A: 5442IU | Vitamin C: 8mg | Calcium: 49mg | Iron: 4mg
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