Recipe: At Home Vickys Spanish-Style Lentil & Chorizo Soup, GF DF EF SF NF

Recipe: At Home Vickys Spanish-Style Lentil & Chorizo Soup, GF DF EF SF NF Delicious, fresh and tasty.

Vickys Spanish-Style Lentil & Chorizo Soup, GF DF EF SF NF. Vickys Spanish-Style Lentil & Chorizo Soup, GF DF EF SF NF This is a lovely thick, hearty soup for a cold day. Served hot with garlic bread it's just delicious! Vickys Butter Bean Stew with Chorizo and Paprika, GF DF EF SF NF.

Served hot with garlic bread it's just delicious!

Cook in meat with onions and peppers.

See more… My Spanish lentils have been known to turn any lentil hater into a lentil lover.

You can cook Vickys Spanish-Style Lentil & Chorizo Soup, GF DF EF SF NF using 17 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Vickys Spanish-Style Lentil & Chorizo Soup, GF DF EF SF NF

1. It’s 225 grams of chorizo sausage, diced.

2. Prepare 1 of red onion, chopped.

3. It’s 2 of red bell peppers, chopped.

4. It’s 3 of carrots, chopped.

5. You need 1 of leek, chopped.

6. You need 150 grams of dried red lentils, rinsed.

7. You need 400 grams of can of kidney beans, drained.

8. You need 1 tsp of smoked paprika.

9. It’s 500 ml of hot chicken stock.

10. Prepare 500 ml of hot ham stock.

11. It’s 1 tsp of dried oregano.

12. You need 1/4 tsp of dried rosemary.

13. It’s 1/4 tsp of dried thyme.

14. You need of Garnish.

15. Prepare of chopped parsley.

16. You need of sour cream.

17. Prepare of freshly ground black pepper.

Read on for my authentic Spanish recipe!

The first time I tried Spanish lentejas con chorizo I was studying abroad in Granada.

For a rich, vegetal flavor, we sweat onion, carrot, and parsley in a covered pot to provide a.

Served hot with garlic bread it's just delicious! nounaskitchen.

Vickys Spanish-Style Lentil & Chorizo Soup, GF DF EF SF NF step by step

1. Put all of the ingredients into a soup pan or stock pot apart from the oregano, rosemary & thyme.

2. Let boil for 10 minutes, then simmer covered for 35 minutes.

3. Use a blender to blitz the soup almost smooth. Add some water if its too thick for your liking.

4. Stir through the oregano, rosemary and thyme and keep warm for 30 minutes before serving.

5. Garnish with some chopped parsley and sour cream if desired and sprinkle with a little black pepper. You can sour room temp coconut cream with a little lemon juice for this.

6. Serve with toasted garlic bread. My free from recipe for baguettes and garlic butter are in my recipe profile

https://cookpad.com/us/recipes/357071-vickys-savoury-compound-butters-gluten-dairy-egg-soy-free https://cookpad.com/us/recipes/368330-vickys-french-baguettes-gluten-dairy-egg-soy-nut-free.

Place lentils, chorizo, whole garlic cloves, carrots, and potatoes in a large pot.

Bring to a boil, then lower to a simmer.

Fry onions in a pan with olive oil until slightly browned, then add Spanish paprika and cook for a minute.

Add onions to the pot of lentils.

This is a very simple way to make Japanese cream stew from scratch.