Hello everybody, it’s Jim, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, vickys spanish-style lentil & chorizo soup, gf df ef sf nf. One of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.
Vickys Spanish-Style Lentil & Chorizo Soup, GF DF EF SF NF is one of the most popular of recent trending meals on earth. It is simple, it’s fast, it tastes yummy. It’s enjoyed by millions daily. Vickys Spanish-Style Lentil & Chorizo Soup, GF DF EF SF NF is something that I’ve loved my entire life. They’re fine and they look wonderful.
Vickys Spanish-Style Lentil & Chorizo Soup, GF DF EF SF NF Vicky@Jacks Free-From Cookbook Scotland. This is a lovely thick, hearty soup for a cold day. Lentils, in combination with rice, make this a protein-complete dish. Sauté onion and bell pepper in a large lightly greased nonstick skillet over medium-high heat.
To get started with this recipe, we must first prepare a few components. You can cook vickys spanish-style lentil & chorizo soup, gf df ef sf nf using 17 ingredients and 6 steps. Here is how you can achieve it.
The ingredients needed to make Vickys Spanish-Style Lentil & Chorizo Soup, GF DF EF SF NF:
- Make ready 225 grams chorizo sausage, diced
- Make ready 1 red onion, chopped
- Take 2 red bell peppers, chopped
- Make ready 3 carrots, chopped
- Take 1 leek, chopped
- Make ready 150 grams dried red lentils, rinsed
- Prepare 400 grams can of kidney beans, drained
- Take 1 tsp smoked paprika
- Get 500 ml hot chicken stock
- Take 500 ml hot ham stock
- Make ready 1 tsp dried oregano
- Get 1/4 tsp dried rosemary
- Take 1/4 tsp dried thyme
- Prepare Garnish
- Make ready chopped parsley
- Make ready sour cream
- Prepare freshly ground black pepper
After a minute or so, add the lentils and bay leaves. Pour in enough water to cover it all plus a bit more, bring to the boil and simmer for half an hour. Check to see if more water needs adding. The lentils should end up slightly mushy, and the dish is best eaten with a spoon, accompanied by lovely bread.
Steps to make Vickys Spanish-Style Lentil & Chorizo Soup, GF DF EF SF NF:
- Put all of the ingredients into a soup pan or stock pot apart from the oregano, rosemary & thyme
- Let boil for 10 minutes, then simmer covered for 35 minutes
- Use a blender to blitz the soup almost smooth. Add some water if it's too thick for your liking
- Stir through the oregano, rosemary and thyme and keep warm for 30 minutes before serving
- 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
- 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
Check to see if more water needs adding. The lentils should end up slightly mushy, and the dish is best eaten with a spoon, accompanied by lovely bread. Every Spanish household has its own lentejas con chorizo recipe, and the variations are endless (as are the varieties of Spanish lentils themselves!). The following recipe is my go-to for a simple Spanish lentil soup. The dry lentils are cooked with diced carrots, celery stalks, potatoes and garlic, and combined with pork loin and Spanish chorizo, a spicy cured sausage, to make a delicious and filling soup.
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