Far from bland reputation, lentils can add rich, nutty flavour to weeknight meals.
Ingredients
- 2 chorizo sausages, finely chopped
- 1 brown onion, finely chopped
- 2 garlic cloves, crushed
- 1 tablespoon sweet paprika
- 1 carrot, peeled, finely chopped
- 1 zucchini, finely chopped
- 1 tomato, finely chopped
- 4 cups (1 litre) Massel chicken style liquid stock
- 400g can lentils, rinsed, drained
- Crusty bread, to serve
Basil oil
- 1/3 cup (80ml) olive oil
- 1/4 cup chopped basil
Method
- Step 1Heat a large saucepan over high heat. Add the chorizo and cook, stirring, for 2-3 minutes or until brown all over. Use a slotted spoon to transfer to a bowl.
- Step 2Add the onion, garlic and paprika; cook, stirring, for 5 minutes or until onion softens. Add the carrot, zucchini and tomato; cook, stirring, for 2 minutes or until tender. Add the chicken stock and chorizo; bring to a simmer. Cook, stirring occasionally, for 15 minutes or until vegetables are tender and soup thickens slightly. Add the lentils; stir to combine. Taste and season with salt and pepper.
- Step 3Place the oil and basil in the jug of a blender and blend until smooth. Strain through a fine sieve into a jug.
- Step 4Ladle soup among serving bowls. Drizzle with basil oil and serve with crusty bread.
Nutrition
1477 kj
Energy
27g
Fat Total
6g
Saturated Fat
14g
Protein
1310.4mg
Sodium
4g
Carbs (sugar)
13g
Carbs (total)
All nutrition values are per serve
Notes
This soup tastes even better the day after it is made, making it ideal for leftovers.
- Author: Sarah Hobbs
- Image credit: Ben Dearnley
- Publication: Notebook:
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