Lentil and chickpea soup with chorizo

Prep time: 15 minutes

Cooking time: 15 minutes

Serves: 4


400g can diced tomatoes

1 leek, thinly sliced

1 carrot, chopped

400g can chickpeas, rinsed and drained

1 stick celery, chopped

400g can brown lentils, rinsed and drained

1 zucchini chopped


Heat 2 teaspoons olive oil in a large saucepan over medium heat. Add the carrot, celery, leek and zucchini and cook for 3 minutes or until just tender. Add stock and tomatoes and simmer for 10 minutes.

Meanwhile, heat a non stick frying pan over medium high heat. Add the chorizo and cook for 1-2 minutes on each side until golden brown. Remove and drain on paper towel. Add lentils along with salt and pepper and cook for 3 minutes.

Serve soup topped with chorizo and crusty bread

Posted in: All Recipes

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