red lentil soup with butterbeans and chorizo
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 5
Ingredients
I medium raw onion2 cloves of garlic1 medium red or green chilli2 tablesppons of tomato puree1 can of canned tomatoes900g of chicken stock (or 2 stock cubes and 900ml of water)1 can of butterbeans1/2 a small link of chorizo250g of lentils3 teaspoons of dried mintoil to frysalt and pepper to taste
Finely chop the onion, garlic and chilli and fry lightly in a small amount of oil. Add the tomato puree and cook until it has become paster like.
Chop the chorizo into small cubes and add. Fry off, until the paprika from the chorizo has stained the mixture. Drain the butter beans and add to the mixture. Add the canned tomatoes
Make up the 900 ml of chicken stock and add to the pan. Add the 250g of red lentils and the dried mint. Cook, stirring frequently until the lentils are cooked (20 - 30 mins). Season to taste.
Makes 5 good sized portions.
Number of Servings: 5
Recipe submitted by SparkPeople user SMEGHEAD23RDCEN.
Chop the chorizo into small cubes and add. Fry off, until the paprika from the chorizo has stained the mixture. Drain the butter beans and add to the mixture. Add the canned tomatoes
Make up the 900 ml of chicken stock and add to the pan. Add the 250g of red lentils and the dried mint. Cook, stirring frequently until the lentils are cooked (20 - 30 mins). Season to taste.
Makes 5 good sized portions.
Number of Servings: 5
Recipe submitted by SparkPeople user SMEGHEAD23RDCEN.
Nutritional Info Amount Per Serving
- Calories: 151.4
- Total Fat: 2.6 g
- Cholesterol: 5.3 mg
- Sodium: 351.6 mg
- Total Carbs: 24.5 g
- Dietary Fiber: 7.1 g
- Protein: 9.0 g
Member Reviews
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THEWHYBIRD
Really enjoyed this. I just made a batch and plan to have it for my lunches at work this week. I added a small splash of red wine after softening the onions and garlic. Next time I think I will add some potato chunks and less liquid, and serve it as a stew rather than a soup. Thanks! - 7/11/10