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, CHICKPEA & CHILLI SOUP
Come home to a warming bowlful of this filling, low-fat soup
Provided by Good Food team
Categories Dinner, Lunch, Main course, Soup
Time 35m
Number Of Ingredients 10
Steps:
- Heat a large saucepan and dry-fry 2 tsp cumin seeds and a large pinch of chilli flakes for 1 min, or until they start to jump around the pan and release their aromas.
- Add 1 tbsp olive oil and 1 chopped red onion, and cook for 5 mins.
- Stir in 140g red split lentils, 850ml vegetable stock or water and a 400g can tomatoes, then bring to the boil. Simmer for 15 mins until the lentils have softened.
- Whizz the soup with a stick blender or in a food processor until it is a rough purée, pour back into the pan and add a 200g can drained and rinsed chickpeas.
- Heat gently, season well and stir in a small bunch of chopped coriander, reserving a few leaves to serve. Finish with 4 tbsp 0% Greek yogurt and extra coriander leaves.
Nutrition Facts : Calories 222 calories, Fat 5 grams fat, Carbohydrate 33 grams carbohydrates, Sugar 6 grams sugar, Fiber 6 grams fiber, Protein 13 grams protein, Sodium 0.87 milligram of sodium
SPICY LENTIL & CHICKPEA STEW
This recipe came to me from a friend who had worked at a health food store. I changed a few things until I found a version that my family loved. My son doesn't like things too spicy, so I make the stew milder for him and add a sprinkle of extra spice in mine. My husband, who farms, works outdoors for long hours at a time and finds this soup hearty enough to keep him satisfied. -Melanie MacFarlane, Bedeque, Prince Edward Island
Provided by Taste of Home
Categories Dinner
Time 8h25m
Yield 8 servings (2-3/4 quarts).
Number Of Ingredients 12
Steps:
- In a small skillet, heat oil over medium-high heat. Add onion, oregano and pepper flakes; cook and stir until onion is tender, 8-10 minutes. Transfer to a 5- or 6-qt. slow cooker., Add chickpeas, lentils, olives and paprika; stir in broth and tomato sauce. Cook, covered, on low 8-10 hours, until lentils are tender. Stir in spinach. Top servings with yogurt.
Nutrition Facts : Calories 266 calories, Fat 4g fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 712mg sodium, Carbohydrate 45g carbohydrate (11g sugars, Fiber 10g fiber), Protein 14g protein. Diabetic Exchanges
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
SPICY LENTILS WITH CHORIZO
From Cooking Light. Serving size: 1 cup lentil mixture and 1 tablespoon cheese. Per serving: 306 calories, 8.3 g fat, 20.1 g protein,39.6 g carb, 12.8 g fiber, 15 mg cholesterol.
Provided by ratherbeswimmin
Categories Lentil
Time 1h
Yield 8 serving(s)
Number Of Ingredients 14
Steps:
- Heat oil in a large pot over low heat.
- Add in onion and the next 4 ingredients; cook for 10 minutes or until tender, stirring often.
- Add broth and the next 5 ingredients; bring to a boil.
- Lower heat and simmer 30 minutes or until lentils are tender.
- Stir in salt.
- Ladle into individual bowls and sprinkle with parmesan cheese.
Nutrition Facts : Calories 311.3, Fat 8.3, SaturatedFat 3, Cholesterol 14.9, Sodium 600.6, Carbohydrate 40.9, Fiber 16.3, Sugar 3.7, Protein 18.9
LENTILS WITH CHORIZO
This is a quick, easy Mexican dinner. Serve with warm tortillas.
Provided by Sherbear1
Categories Soups, Stews and Chili Recipes Soup Recipes Beans and Peas Lentil Soup Recipes
Time 50m
Yield 5
Number Of Ingredients 13
Steps:
- Rinse lentils; place in large pot. Pour enough water into the pot to cover the lentils by 2 inches; add the chicken bouillon cube to the pot. Bring to simmer; cook until lentils are just tender, about 20 minutes.
- While lentils are cooking, heat a large skillet over medium-high heat. Cook chorizo until brown, 10 to 15 minutes. Remove from pan. In the same pan, lightly fry bacon until cooked but still soft, about 5 minutes. Remove bacon, leaving drippings in pan. Chop bacon.
- Cook the tomato, tomatillo, onion, and garlic in the bacon fat until soft, about 5 minutes. Stir in the water and cilantro; transfer mixture to a blender. Hold down the lid of the blender with a folded kitchen towel, and carefully start the blender, using a few quick pulses to get the mixture moving before leaving it on to puree until smooth.
- Stir the pureed vegetables, cooked chorizo, cooked bacon, and cumin into the lentils and cooking water. Stir over medium heat until hot, about 5 minutes. Serve in bowls; top each bowl with a teaspoon of cotija cheese and a dollop of sour cream.
Nutrition Facts : Calories 528.3 calories, Carbohydrate 27.2 g, Cholesterol 67.9 mg, Fat 35.1 g, Fiber 9.6 g, Protein 26.5 g, SaturatedFat 12.8 g, Sodium 1078.2 mg, Sugar 3.4 g
MOROCCAN SPICED CHICKPEA AND LENTIL SOUP
Nabbed this from a Whole Foods recipe. Very good especially with the chamoula (separate recipe). This is very chunky, if you want a thin soup add more veggie broth, if you want a thicker soup take some of the chickpeas and lentils and puree them in a blender, then add them back into the soup.
Provided by She-Thing
Categories Lentil
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 18
Steps:
- In a medium sized pot heat the olive oil at medium heat and add fennel, gently cooking for a couple of minutes while the fennel releases its natural juices.
- Add the red and white onions, cook until soft and translucent, but without turning brown, stirring mixture from time to time, about 12 minutes.
- Add tomatoes and increase heat to high until the mixture comes to a simmer (about 5 minutes).
- Add the ginger, turmeric, cinnamon, garlic and saffron if using, letting them infuse the mixture with their flavors for a few more minutes.
- Add the lentils, vegetable stock, sprigs of cilantro and parsley and bay leaves and bring to a boil, then reduce heat to a simmer.
- Season with salt, pepper and sugar, stirring the mixture a couple of times. Cover pot and let simmer for about 25 minutes or until the lentils are tender.
- Add the cooked chickpeas and cook uncovered for another 5 to 7 minutes until heated through.
- Mix well, season again with salt, pepper and sugar to taste. Remove bay leafs and sprigs of cilantro and parsley.
Nutrition Facts : Calories 383.2, Fat 10.4, SaturatedFat 1.7, Sodium 298.5, Carbohydrate 66.1, Fiber 20.5, Sugar 7.5, Protein 14.2
SPICY LENTIL/CHICKPEA & CHORIZO SOUP
Steps:
- Put the lentils in a large saucepan, pour in enough boiling water to cover them generously, and simmer for about 20 minutes, until just tender. Do not over cook. Drain well. Sweat the onions in the olive oil until translucent; add the chorizo, and garlic, stir for about 5 minutes. Add the cumin, coriander, cinnamon and chili, stir to let the spices heat up in the pan, just long enough to release their aroma. Add the tomatoes, chickpeas, tomato paste and the stock. Bring to a boil, reduce the heat, cover and simmer for 15 minutes. Add salt and pepper and lemon juice to taste. This recipe can also be made from smoked linguica as well.
More about "spicy lentilchickpea chorizo soup food"
SPICY CHORIZO SOUP - LORD BYRON'S KITCHEN
From lordbyronskitchen.com
3.9/5 (22)Total Time 45 minsCategory Main CourseCalories 561 per serving
- In a large pot with a heavy bottom and a tight fitting lid, add the onions and olive oil. Over medium heat, saute the onions until just cooked through - about 5 minutes.
- Next, add the ground chorizo, salt, black pepper, and chili flakes. Stir into the onion and garlic mixture. Cook the chorizo, stirring often and breaking the meat down into smaller pieces, for 10 minutes.
SMOKY CHICKPEA, RED LENTIL & VEGETABLE SOUP - ONCE …
From onceuponachef.com
SOUPY SPANISH LENTILS WITH CHORIZO AND MANCHEGO TOAST
From fromachefskitchen.com
CHORIZO SOUP | THE COZY APRON
From thecozyapron.com
LENTIL SOUP WITH CHORIZO RECIPE | SOPA DE LENTEJAS CON …
From mexicoinmykitchen.com
SPICY LENTIL AND CHORIZO SOUP | DONNA HAY
From donnahay.com.au
MOROCCAN SPICED LENTIL & CHICKPEA SOUP - REBEL RECIPES
From rebelrecipes.com
SPICY CHORIZO LENTIL CHICKPEA SOUP – MY FAVOURITE PASTIME
From myfavouritepastime.com
SPICY CHORIZO AND LENTIL SOUP | RECIPES | FEASTMAGAZINE.COM
From feastmagazine.com
RECIPES: CHORIZO, LENTIL & CHICKPEA SOUP | TODAY'S RECIPES
From mmo2usd.blogspot.com
SPICY CHORIZO AND LENTIL SOUP - $5 DINNERS
From 5dollardinners.com
SPICED LENTIL AND CHICKPEA SOUP - ROMINA'S LITTLE CORNER
From rominaslittlecorner.com
SPICY CHORIZO & RED LENTIL TOMATO SOUP - TINY KITCHEN DIVAS
From tinykitchendivas.com
SPICY LENTIL AND CHORIZO SOUP WITH KALE | A HEALTHY MAKEOVER
From ahealthymakeover.com
SMOKY CHICKPEA AND LENTIL SOUP - THE CLEVER MEAL
From theclevermeal.com
SPICY RED LENTIL AND CHICKPEA SOUP WITH CHORIZO - ACELINE
From aceline.media
CHICKPEA, CHORIZO AND SPINACH SOUP - CHRISTOPHER KIMBALL’S MILK …
From 177milkstreet.com
SPICY CHORIZO SOUP | ULTIMATE PALEO GUIDE
From ultimatepaleoguide.com
RECIPE: CHICKPEA AND CHORIZO SOUP | KITCHN
From thekitchn.com
SPICED MOROCCAN LENTIL & CHICKPEA SOUP - END OF THE FORK
From endofthefork.com
SPICY LENTIL AND CHICKPEA SOUP - WRITTEN BY VEGAN
From writtenbyvegan.com
SPICY LENTIL & CHICKPEA SOUP | HEALTHY RECIPES | WW CANADA
From weightwatchers.com
MAKE THIS SPICY CHORIZO SOUP RECIPE WITH FRESH VEGETABLES!
From culturedtable.com
SPICY LENTIL & CHORIZO SOUP WITH FRIED TORTILLA STRIPS
From caciquefoods.com
SPICY LENTIL AND CHORIZO SOUP | DONNA HAY
From donnahay.com.au
LATIN LENTIL SOUP WITH SPICY CHORIZO – THE DETALLES
From thedetalles.com
SPICY RED LENTIL AND CHICKPEA SOUP - THE LITTLEST VEGAN
From thelittlestvegan.com
SPICED MOROCCAN CHICKPEA AND LENTIL SOUP - VEGAN COCOTTE
From vegancocotte.com
SPICY LENTIL AND CHICKPEA SOUP | VEGAN RECIPES | VEGANUARY
From veganuary.com
RECIPE: LENTIL, CHICKPEA AND CHORIZO SOUP WITH CAVOLO NERO
From chattingfood.com
LENTIL, CHICKPEA AND CHORIZO SOUP WITH CAVOLO NERO - LEITHS …
From leiths.com
SMOKEY CHORIZO, LENTIL AND CHICKPEA STEW - LITTLE MISS KATY
From littlemisskaty.co.uk
SPICY CHORIZO & LENTIL SOUP - SCOTTYBRAND
From scottybrand.com
LENTIL, CHICKPEA AND CHORIZO SOUP WITH CAVOLO NERO
From cooked.com
CHICKPEA AND LENTIL SOUP - FOOD & WINE
From foodandwine.com
SPICY LENTIL & CHICKPEA SOUP — CREATE WELLBEING
From createwellbeingltd.com
CHORIZO AND LENTIL STEW - AUTHENTIC SPANISH STEW RECIPE | BASCO
From bascofinefoods.com
LENTEJAS (MEXICAN LENTIL SOUP WITH CHORIZO) - MARICRUZ AVALOS
From maricruzavalos.com
SPICY LENTIL/CHICKPEA & CHORIZO SOUP RECIPE - FOOD NEWS
From foodnewsnews.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love