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Lentil Soup with Chorizo

 
This recipe belongs to the top 10% of the healthiest recipes.healthy
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe can be made completely dairy-free.dairy-free
 
One serving costs about $2.49

$2.49 per serving

1 people like this recipe

1 likes

This recipe is ready in 30 minutes

Ready in 30 minutes

4 fall,winter,gluten-free,dairy-free,healthy,gluten free,dairy free soup
spoonacular Score:84%

Spoonacular Score: 84%

 

Lentil Soup with Chorizo is a gluten free and dairy free main course. One serving contains 555 calories, 33g of protein, and 27g of fat. This recipe serves 4 and costs $2.12 per serving. It is perfect for Autumn. 1 person were impressed by this recipe. If you have pepper, chorizo into cubes, thyme leaves, and a few other ingredients on hand, you can make it. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert. From preparation to the plate, this recipe takes about 30 minutes. All things considered, we decided this recipe deserves a spoonacular score of 81%. This score is excellent. Try White lentil soup with chorizo and paprika cream — Soupe aux lentilles blondes avec chorizo et crème au paprika, Red lentil & chorizo soup, and Chorizo and Lentil Soup for similar recipes.

Ingredients

Servings:
2.5 pts
2.5 pts chicken stock
chicken stock
7 oz
7 oz chorizo
chorizo
1 Tbsp
1 Tbsp fresh thyme leaves
fresh thyme leaves
0.22 cloves
0.22 cloves garlic
garlic
7 oz
7 oz yellow red lentils
yellow red lentils
some
some bell pepper
bell pepper
some
some salt
salt
2
2  shallots
shallots
2 tsps
2 tsps smoked paprika
smoked paprika
1 Tbsp
1 Tbsp sunflower oil
sunflower oil
2 tsps
2 tsps tomato puree
tomato puree
2.5 pts chicken stock
2.5 pts
chicken stock
7 oz chorizo
7 oz
chorizo
1 Tbsp fresh thyme leaves
1 Tbsp
fresh thyme leaves
0.22 cloves garlic
0.22 cloves
garlic
7 oz yellow red lentils
7 oz
yellow red lentils
some bell pepper
some
bell pepper
some salt
some
salt
2  shallots
2
shallots
2 tsps smoked paprika
2 tsps
smoked paprika
1 Tbsp sunflower oil
1 Tbsp
sunflower oil
2 tsps tomato puree
2 tsps
tomato puree

Equipment

frying pan
frying pan
frying pan
frying pan


Instructions

  1. In a large pan, heavy bottomed pan heat the oil on a medium high heat and add the shallot and garlic. Fry for a minute or so allowing the shallot and garlic to soften.
  2. Add the chorizo and stir through giving it about 30 seconds to give off its colour and flavour. If you are using raw chorizo you may wish to give it a little bit more time here. Remember though, it will have enough time to cook through later.
  3. Add the thyme, tomato pure, paprika powder and lentils. Stir the lentils though and then add the stock.
  4. Add a little bit of salt and some black pepper. Cover your soup and allow it to simmer gently for about 20 minutes or until the lentils are cooked and softened to your taste.
  5. Check for seasoning and serve.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $2.49
Ingredient
2.5 pints chicken stock
7 ounces chorizo
1 tablespoon fresh thyme leaves
2 cloves garlic
7 ounces yellow red lentils
some bell pepper
2 shallots
2 teaspoons smoked paprika
1 tablespoon sunflower oil
2 teaspoons tomato puree
Price
$3.80
$2.62
$0.37
$0.13
$0.57
$1.50
$0.28
$0.48
$0.19
$0.02
$9.96

Tips

Health Tips

  • Before you pass up garlic because you don't want the bad breath that comes with it, keep in mind that the compounds that cause garlic breath also offer a lot of health benefits. Garlic has anti-inflammatory, antioxidant, antibacterial, and antiviral properties. If you really want to get the most health benefits out of your garlic, choose Spanish garlic, which contains the most allicin (one of garlic's most beneficial compounds).

  • Be conscious of your choice of cooking oils. Some studies have shown that vegetable oils like safflower oil, sunflower oil, and canola oil might actually contribute to heart disease. Olive oil is a good alternative for low temperature cooking, while coconut oil is a recent favorite for high temperature cooking. Do your research!

  • Some bouillon/stock products contain gluten, some don't. If you are following a gluten-free diet, always read product labels carefully.

  • Although the body needs salt to survive, most of us get too much. The problem with consuming too much salt (what chemists call "sodium chloride") is actually the sodium part, which is why people concerned about high blood pressure go on low-sodium diets. If you are trying to reduce salt in your diet, you can try salt substitutes like potassium chloride or try to make do with less salt by using more black pepper, herbs, and spices.

  • get more health tips

Price Tips

  • Fresh herbs can be expensive, so don't let them go to waste. If you have any leftovers, you might be able to freeze them. The Kitchn recommends freezing hardy herbs like rosemary and thyme in olive oil, while Better Homes and Gardens suggests using freezer bags to freeze basil, chives, mint, and more.

Cooking Tips

  • If you don't have shallots, you can try substituting leek, onion, or green onion along with a clove of garlic. The flavor won't be the same, but it should do in a pinch.

  • Don't have fresh herbs? Substitute dried herbs, but use about 1/3 less because dried herbs are more potent than fresh.

  • Fresh herbs should be added toward the end of the cooking process — even at the very last minute?especially delicate herbs like cilantro, basil, and dill. Hardier herbs like bay leaves, rosemary, and thyme can be added earlier.

  • Here's a trick for peeling garlic quickly. Put the garlic clove on your cutting board. Take a knife with a thick blade and place the blade flat across the garlic clove (the clove should be closer to the handle than the middle of the blade). Whack down on the flat side of the blade with your free hand to smoosh the garlic a bit. Done correctly, the skin will peel right off.

  • get more cooking tips
Disclaimer

Nutritional Information

Quickview
493 Calories
29g Protein
19g Total Fat
48g Carbs
59% Health Score
Limit These
Calories
493
25%

Fat
19g
30%

  Saturated Fat
5g
37%

Carbohydrates
48g
16%

  Sugar
10g
11%

Cholesterol
39mg
13%

Sodium
1219mg
53%

Get Enough Of These
Protein
29g
59%

Vitamin C
102mg
124%

Folate
292µg
73%

Fiber
17g
71%

Vitamin A
3124IU
62%

Manganese
0.85mg
43%

Vitamin B1
0.59mg
39%

Vitamin B6
0.76mg
38%

Iron
6mg
35%

Vitamin B3
6mg
35%

Phosphorus
338mg
34%

Potassium
1031mg
29%

Vitamin B2
0.45mg
26%

Copper
0.47mg
23%

Magnesium
89mg
22%

Vitamin E
3mg
22%

Zinc
3mg
21%

Selenium
11µg
16%

Vitamin B5
1mg
14%

Vitamin K
7µg
8%

Calcium
59mg
6%

covered percent of daily need

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