Vickys Spanish-Style Lentil & Chorizo Soup, GF DF EF SF NF
Vickys Spanish-Style Lentil & Chorizo Soup, GF DF EF SF NF

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to make a distinctive dish, vickys spanish-style lentil & chorizo soup, gf df ef sf nf. One of my favorites. This time, I will 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 well liked of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it is fast, it tastes yummy. They are nice and they look fantastic. Vickys Spanish-Style Lentil & Chorizo Soup, GF DF EF SF NF is something that I’ve loved my entire life.

This Spanish-style vegan lentil stew is easy to make with very simple ingredients and perfect for vegans on a serious budget. I was inspired to make this Spanish-style vegan lentil stew after having a similar dish at a restaurant a couple of weeks ago. Today we tell you how to cook lentils Spanish style recipe with meat, chorizo and black pudding.

To get started with this recipe, we must 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 cook it.

The ingredients needed to make Vickys Spanish-Style Lentil & Chorizo Soup, GF DF EF SF NF:
  1. Prepare 225 grams chorizo sausage, diced
  2. Get 1 red onion, chopped
  3. Prepare 2 red bell peppers, chopped
  4. Prepare 3 carrots, chopped
  5. Make ready 1 leek, chopped
  6. Take 150 grams dried red lentils, rinsed
  7. Make ready 400 grams can of kidney beans, drained
  8. Make ready 1 tsp smoked paprika
  9. Get 500 ml hot chicken stock
  10. Get 500 ml hot ham stock
  11. Get 1 tsp dried oregano
  12. Take 1/4 tsp dried rosemary
  13. Get 1/4 tsp dried thyme
  14. Make ready Garnish
  15. Get chopped parsley
  16. Prepare sour cream
  17. Make ready freshly ground black pepper

Learn how to make Spanish-Style Lentil Soup. Saute onion, carrot, and garlic in olive oil in a large skillet until tender; stir into lentil mixture. For a rich, vegetal flavor, we sweat onion, carrot, and parsley in a covered pot to provide a background taste to the mai. This variation has a zingy Spanish flavor from poblano peppers and chorizo sausage.

Instructions to make Vickys Spanish-Style Lentil & Chorizo Soup, GF DF EF SF NF:
  1. Put all of the ingredients into a soup pan or stock pot apart from the oregano, rosemary & thyme
  2. Let boil for 10 minutes, then simmer covered for 35 minutes
  3. Use a blender to blitz the soup almost smooth. Add some water if it's too thick for your liking
  4. Stir through the oregano, rosemary and thyme and keep warm for 30 minutes before serving
  5. 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
  6. 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

Another recipe from Mark Bittman's How To Cook Everything The Basics. I was glad because we got to have lentils and spinach for dinner. A delicious Spanish soup that is so easy to prepare that you will want to cook it regularly. With tips to make it vegetarian or vegan. I already blogged the Thermomix version of this Spanish Lentil Soup/Stew (Lentejas) recipe a few years ago (find it here).

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