Serves 1
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  1. Heat the oil in a pot over a medium heat. Add the chilli and chorizo and cook for two minutes, stirring frequently.
  2. 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.
  3. Use a stick blender or food processor to whizz the lentil mixture into a soup.
  4. Serve the soup dolloped with some natural yoghurt, if desired.

Note: smoky lentils recipe is here.

Nutrition Facts

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