Lentil and chickpea soup with chorizo

Posted by adm On September - 13 - 2011

How to cook Lentil and chickpea soup with chorizo


  • 1 scallion, thinly sliced
  • 1 carrot, shredded
  • 1 stick celery, sliced
  • 1 zucchini, sliced
  • 2 chorizo sausages, sliced diagonally
  • 1 litre salt reduced beef strain
  • 400g can diced tomatoes
  • 400g can brown lentils, rinsed and knackered
  • 400g can chickpeas, rinsed and knackered

How to:

  • Warmth 2 teaspoons olive oil in a large saucepan over medium warmth. Add the carrot, celery, leek and zucchini and cook for 3 minutes or until just tenderise. Add stock and tomatoes, and simmer for 10 proceedings.

  • Lag, heat a non stick frying pan over medium high passion. Add the chorizo and cook for 1-2 minutes on each side until golden brownness. Remove and drain on paper towel.

  • Add lentils and chickpeas along with salt and pepper to the soup and cook for 3 transactions. Serve soup topped with chorizo and crusty bread.

  • Prepare time:15 min.

    Cooking time:15 min.

    Comments are closed.