I have been making this lentil soup for a while but could never really get the taste that I wanted until two weekends ago I made it and my partner told me its the best one I’ve ever done, so I made it again last weekend to get the recipe right and we’ve now been eating it for 2 weeks….. He’s definitely fed up with it now… haha.
I wanted to make this soup because I live in Spain and it is very common here but generally chorizo is added for extra flavour. I have never really liked the fact that the Spanish add chorizo to the dish as I don’t like the fact that you can see the fat layered on top of the soup. Also, from what I’ve been told the chorizo that they add tends to be of bad quality and particularly not that good for you.
So this is my version without the chorizo, it tastes like a hearty stew but without the meat, and really easy to remember to make. Think in 3’s for the quantities, 3 cloves, 300g squash, 300g red pepper… and so forth.
3 colves garlic, can use more if you wish.
1 large red pepper (about 300g)
1 / 300g sweet potato
300g squash cut into cubes
4 x vegetable stock cubes
1 teaspoon paprika
2 tbsp tomato puree
3 cups of lentils
2 tbsp fresh corriander
Touch of wostershire sauce
salt & pepper to taste
- Chop all ingredients. Heat a large pot and spray with non-calorie cooking spray.
- When hot, add the garlic and the onion and cood for about 2-3 minutes until soft.
- Boil the kettle and at the same time add the paprika to the pot and stir for 1 minute.
- Mix the vegetable stock cubes and the water together and then add to the pot.
- Add the rest of the ingredients and cook for about 40 – 45 minutes until everything is cooked.
- Serve hot.
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