Chorizo and lentil soup

Author: HFG staff

Photographer: HFG staff

This slow-cooker soup recipe is perfect for freezing!

Serves: 6

Time to make: 3 hrs 45 mins

Hands-on time: 15 mins

Ingredients

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200g chorizo, roughly chopped
1 red onion, chopped
2 red capsicums, chopped
3 carrots, chopped
1 large leek, chopped
3/4 cup red lentils, rinsed
420g tin cannellini beans in water, drained
1 teaspoon smoked paprika
3 cups hot reduced-salt chicken stock
fresh flatleaf parsley sprigs, to garnish
6 tablespoons low-fat soured cream and 6 slices wholegrain bread, to serve

Instructions

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1 Preheat the slow cooker. Add all the ingredients except for the parsley, soured cream and bread. Pour over 3 cups boiling water, stir to combine, then cook for 2 hours on high or 3½ hours on low.

2 Switch off the cooker, then use a stick blender to blend the mixture until almost smooth (add more water for a thinner soup).

3 Serve garnished with parsley, topped with soured cream and a sprinkle of ground black pepper, with the bread on the side.

Nutrition Info (per serve)

Calories 390cal

Kilojoules 1632kJ

Protein 21.8g

Total fat 11.6g

–Saturated fat 4.8g

Carbohydrates 52.1g

–Sugars 13.5g

Dietary fibre 10.9g

Sodium 709mg

Calcium 179mg

Iron 4.6mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

2 comments on Chorizo and lentil soup

Kelly Boyed April 7, 2024 at 6:27 pm #

This was so easy and absolutely delicious. I cook for a fussy crowd and it won a massive stamp of approval! Including from the lentil hater (just omitted the fact that it contains lentils)

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- [email protected] April 15, 2024 at 6:02 pm #
  
  Well done! We’re so glad you enjoyed it.
  
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