Hello everybody, it is Brad, welcome to our recipe page. Today, I’m gonna show you how to make a distinctive dish, red lentils and chorizo soup. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
Red Lentils and Chorizo Soup is one of the most favored of recent trending foods on earth. It’s enjoyed by millions every day. It is easy, it is quick, it tastes yummy. They’re fine and they look fantastic. Red Lentils and Chorizo Soup is something which I have loved my whole life.
Heat the oil in a large pan. Add the chorizo and cook until crisp and it has released its oils. Remove with a slotted spoon into a bowl, leaving the fat in the pan. Meanwhile, heat oil in a large skillet over medium heat.
To get started with this recipe, we have to first prepare a few components. You can cook red lentils and chorizo soup using 15 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Red Lentils and Chorizo Soup:
- Take 250 g Red lentils
- Prepare 1 chorizo Spicy
- Get 1 Red onion
- Take 3 cloves Garlic
- Take Celery
- Prepare 2 Carrots
- Take 1 Tin Tomato Chopped
- Make ready 2 Tomatoes Fresh
- Take 1 Chicken Stock Cube of
- Prepare Cilantro
- Make ready Cumin
- Get fennel Ground
- Get Paprika
- Get Sauce Shirasha
- Make ready Salt Pepper and
It's another soup that is both comforting and warming on a cold day. Meanwhile, heat oil in a large skillet over. Toast the chiles in a dry, cast iron skillet over medium-high heat until brown all over; they will soften, bubble and release their aroma. Place the chiles in a saucepan with the water.
Instructions to make Red Lentils and Chorizo Soup:
- This one is a no-brainer. Basically chop everything (doesn't have to be to thin but keep approximatively every ingredients to the same size) and leave it to simmer in 100ml of water flavoured with a chicken stock.
- Leave your soup to bubble away for 20-25 minutes (put the carrots and celery first as they take more time to cook).
- Grilled a little bit of your chorizo in a pan to dress your soup. Add some cilantro leaves and freslhy cracked pepper and here you go!
Toast the chiles in a dry, cast iron skillet over medium-high heat until brown all over; they will soften, bubble and release their aroma. Place the chiles in a saucepan with the water. This soup is a great meatless Monday/vegetarian option too. Just omit the chorizo and use vegetable stock or water instead of chicken stock. Hope you enjoy this simple soup that packs lots of nutrients and flavours all in one bowl.
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