Smoky lentil and chorizo soup recipe

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1 tsp olive oil

1 red chilli, deseeded and finely chopped

30g chorizo, skin removed

1portion of smoky lentils, finely chopped

240ml hot chicken stock

1 tsp dried coriander

dollop of Natural yoghurt, optional

Heat the oil in a pot over a medium heat. Add the chilli and chorizo and cook for two minutes, stirring frequently.
Add the smoky lentils and stir for 2-3 minutes. Add the hot chicken stock and coriander and stir to combine. Bring to a boil, then reduce the heat and let simmer for 10-15 minutes.
Use a stick blender or food processor to whizz the lentil mixture into a soup.
Serve the soup dolloped with some natural yoghurt, if desired.

Per Serving: 626kcals, 44.5g fat (12.1g saturated), 30.4g carbs, 6.1g sugars, 29.2g protein, 13.1g fibre, 1.621g sodium

Smoky lentil and chorizo soup