Chorizo, Tomato, Lentil and Kale Soup
This chorizo, tomato, lentil and kale soup is one amazing bowl of nutritious warmth and flavour.
- 1 large diced onion
- 50 g chorizo chopped up into small 0.5cm pieces
- 400 g tin chopped tomatoes
- 175 g red split lentils
- 120 g shredded curly kale
- 1 L vegetable stock
- Salt and pepper
Heat a large pan, large enough to hold 1.5L of liquid.
Add the chopped chorizo pieces; stir them round the pan to release their juices. Remove the chorizo from the pan with a slotted spoon once it begins to brown and set it aside.
Add the diced onion and stir and sweat the onion in the chorizo juices. Once the onion has softened add the tomatoes, the red split lentils, and then add the chorizo back to the pan, stirring the mixture to combine it. Cook for 1 – 2 minutes.
Add the vegetable stock to the pan, bring to the boil, then turn down the heat and simmer for 15 minutes.
After 15 minutes of simmering, add the curly kale and simmer for a further 15 minutes.
Calories: 244kcal | Carbohydrates: 33.4g | Protein: 15.8g | Fat: 5.6g | Saturated Fat: 1.9g | Cholesterol: 11mg | Sodium: 209.4mg | Fiber: 14.7g | Sugar: 2.6g | Vitamin A: 4650IU | Vitamin C: 56.9mg | Calcium: 80mg | Iron: 4.1mg