Creamy Chorizo and Red Lentil Soup
Fall weather has finally around in NYC! Glad to be able dig out my jeans and sweaters! Now, I am ready for some warm, soothing fall soups, starting with this Creamy Chorizo and Red Lentil Soup…..
I am obviously not to the point of following the “clean diet” plan faithfully, but it is so easy to incorporate into everyday meals when the mood strikes! This soup can easily be made vegetarian if you so choose by omitting the Chorizo and using vegetable stock instead of chicken.
However, the sweetness of the lentils and carrots and the saltiness of the Chorizo gives it the perfect balance. 260 calories per cup, 16g of carbs and 18g per serving.
Creamy Chorizo and Red Lentil Soup
Ingredients
1 tbsp olive oil
1pk of 4 or 7-8oz cooking chorizo, peeled and diced
1 large onion, chopped
2 carrots, chopped
1/2 tsp cumin
3 garlic cloves, minced
1 tsp smoked paprika
1/2 tsp sugar or honey
2 tbs red wine vinegar
1-1/4c red lentils
14.5 can of diced tomatoes
3-1/2-4c chicken stock
plain yogurt (optional)
Directions
Heat the oil in a large pan. Add the chorizo and cook until crisp. Remove with a slotted spoon into a bowl, leaving the fat in the pan. Sauté the onion, carrots and cumin for 10 mins until soft, then add the garlic and sauté for 1 min more. Add in the paprika and sugar, cook for 1 min, then add in the vinegar. Simmer for a moment, then stir in the lentils, and pour in 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. Serve in bowls, drizzled with yogurt and olive oil, scattered with the chorizo.
