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🍽️ Spicy Lentil Soup with Chorizo

528 kcal · 30 min · 4 servings

Ingredients

• 250 g firm-boiling potatoes
• 1 carrot
• 1 onion
• 0.5 kohlrabi
• 1 celery stalk
• 0.5 stalk leek
• 300 g brown lentils
• 200 g chorizo
• 1 tbsp vegetable oil
• 800 ml vegetable stock
• 1 bay leaf
• salt
• pepper (from the mill)
• 1 tsp dried marjoram
• 2 tbsp freshly chopped parsley

Instructions

1. 1. Peel the potatoes, carrots, onion, and kohlrabi.
2. 2. Cut the vegetables into small cubes.
3. 3. Make a shallow lengthwise cut in the leek.
4. 4. Rinse the leek and slice it into thin rings.
5. 5. Wash and clean the celery.
6. 6. Slice the celery into rings.
7. 7. Rinse the lentils in a sieve.
8. 8. Let the lentils drain well.
9. 9. Slice the chorizo.
10. 10. Heat 1 tbsp of oil in a pot.
11. 11. Fry the chorizo slices.
12. 12. Remove the sausage from the pot.
13. 13. Set the sausage aside.
14. 14. Add the prepared vegetables to the pot.
15. 15. Sauté the vegetables briefly.
16. 16. Stir the vegetables occasionally.
17. 17. Add the lentils to the vegetables.
18. 18. Sauté the lentils briefly.
19. 19. Pour the stock over the mixture.
20. 20. Add the bay leaf to the soup.
21. 21. Season the soup with salt.
22. 22. Season the soup with pepper.
23. 23. Season the soup with marjoram.
24. 24. Simmer the soup over medium heat for approx. 30 minutes.
25. 25. Add the chorizo back to the soup.
26. 26. Simmer the soup for another approx. 15 minutes.
27. 27. Taste the soup again and adjust seasoning.
28. 28. Chop fresh parsley.
29. 29. Sprinkle the finished soup with the parsley.
30. 30. Serve the soup.

Nutrition per serving

• kcal: 528
• Protein: 33 g · Fett/Fat: 21 g · Carbs: 50 g