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

Hey everyone, it’s Louise, welcome to my recipe site. Today, we’re going to prepare a special dish, vickys spanish-style lentil & chorizo soup, gf df ef sf nf. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.

Vickys Spanish-Style Lentil & Chorizo Soup, GF DF EF SF NF This is a lovely thick, hearty soup for a cold day. Served hot with garlic bread it's just delicious! Vickys Butter Bean Stew with Chorizo and Paprika, GF DF EF SF NF.

Vickys Spanish-Style Lentil & Chorizo Soup, GF DF EF SF NF is one of the most popular of recent trending meals on earth. It’s enjoyed by millions daily. It is simple, it is quick, it tastes delicious. They are nice and they look wonderful. Vickys Spanish-Style Lentil & Chorizo Soup, GF DF EF SF NF is something which I’ve loved my whole life.

To begin with this particular recipe, we have to 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. Get 225 grams chorizo sausage, diced
  2. Take 1 red onion, chopped
  3. Make ready 2 red bell peppers, chopped
  4. Get 3 carrots, chopped
  5. Prepare 1 leek, chopped
  6. Prepare 150 grams dried red lentils, rinsed
  7. Get 400 grams can of kidney beans, drained
  8. Get 1 tsp smoked paprika
  9. Take 500 ml hot chicken stock
  10. Make ready 500 ml hot ham stock
  11. Get 1 tsp dried oregano
  12. Make ready 1/4 tsp dried rosemary
  13. Make ready 1/4 tsp dried thyme
  14. Take Garnish
  15. Get chopped parsley
  16. Get sour cream
  17. Make ready freshly ground black pepper

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Steps 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

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. I make my lentejas in big batches and freeze the leftovers. Saute onion, carrot, and garlic in olive oil in a large skillet until tender; stir into lentil mixture. Lentils, in combination with rice, make this a protein-complete dish.

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