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🍽️ Hearty Lentil Soup with Chorizo

455 kcal · 30 min · 4 servings

Ingredients

• 150 g Beluga lentils
• 250 g celery
• 2 red onions
• 1 garlic clove
• 250 g chorizo
• 2 tbsp germ oil (e.g. Mazola)
• 2 pots Knorr Bouillon (Pure Vegetable)
• 1 bunch parsley
• to taste 2 tbsp sherry vinegar

Instructions

1. 1. Rinse the lentils under cold water and drain them well.
2. 2. Wash the celery (also known as celeriac or stalk celery), remove any tough strings, and slice it thinly.
3. 3. Peel the onions and garlic cloves and chop them finely.
4. 4. Slice the chorizo sausage into thick rounds.
5. 5. Heat two tablespoons of germ oil in a large pot.
6. 6. Fry the sausage slices briefly.
7. 7. Remove the sausage from the pot and set it aside.
8. 8. Sauté the onions and garlic in the remaining oil until soft and translucent.
9. 9. Add the celery and sauté briefly.
10. 10. Remove all the vegetables from the pot.
11. 11. Add the drained lentils and one liter (1000 milliliters) of water to the pot.
12. 12. Meanwhile, wash the parsley, shake off excess water, and chop it finely.
13. 13. Add the previously removed vegetable pieces (celery and onions) back into the soup.
14. 14. Let the soup simmer for another 5 to 10 minutes.
15. 15. Warm the chorizo sausage in the soup.
16. 16. Season the soup to taste with sherry vinegar.
17. 17. Serve the soup in bowls and garnish with the fresh parsley.

Nutrition per serving

• kcal: 455
• Protein: 24 g · Fett/Fat: 28 g · Carbs: 25 g