Red Lentil Soup with Chorizo, Celery and Peppers
by Editorial Staff
Summary
| Prep Time | 15 mins |
| Cook Time | 15 mins |
| Total Time | 30 mins |
| Course | Soup |
| Cuisine | European |
| Servings (Default: 2) |
Ingredients
- 150 g lentils, red
- 1 onion (s)
- 1 clove garlic
- 2 stalks celery without the green
- 0.5 ½ bell pepper (s), red
- 80 g chorizo
- some olive oil
- 2 teaspoons tomato paste
- 1 pinch (s) sugar
- 800 ml vegetable stock, possibly more
- salt and pepper
- Chilli flakes
Print Recipe
Pin Recipe Instructions
- Put the red lentils in a colander, rinse and drain. Dice the peeled onion, rinse the celery stalks and cut into thin slices. Dice the pitted peppers, also cut the chorizo into small pieces.
- Heat the olive oil in a saucepan, fry the chorizo until crispy, remove and set aside.
- Sauté the vegetables in the frying fat over medium heat. Add the lentils, tomato paste and sugar, sauté briefly. Pour the vegetable stock on top. Cook according to the instructions on the packet for about 10 minutes. If necessary, add a little more stock. Add the chorizo and let simmer briefly. Season savory with salt, pepper and chilli flakes.
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