lunch

Sopa de Lentejas con Chorizo

Name: Sopa de Lentejas con Chorizo
Ingredients: 1/4 cup (45 g) Brown lentils, dry; 1.5 cups (355 g) Water; 1/2 tsp (1.5 g) Smoked paprika; 1 clove (3 g) Garlic, minced; 1/4 leaf (0.1 g) Bay leaf; 1/4 tsp (1.5 g) Salt; pinch (0.2 g) Black pepper; 1 tsp (4 g) Olive oil; 0.5 oz (14 g) Spanish chorizo, cooked and diced

Nutrition

321

kcal

Calories

3.7

Protein

58.2

Carbs

Fat

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Ingredients(9)

Brown lentils, dry1/4 cup (45 g)

Water1.5 cups (355 g)

Smoked paprika1/2 tsp (1.5 g)

Garlic, minced1 clove (3 g)

Bay leaf1/4 leaf (0.1 g)

Salt1/4 tsp (1.5 g)

Black pepperpinch (0.2 g)

Olive oil1 tsp (4 g)

Spanish chorizo, cooked and diced0.5 oz (14 g)

Instructions

Rinse the brown lentils thoroughly under cold water. In a medium saucepan, combine the rinsed lentils, 1.5 cups of water, smoked paprika, minced garlic, and bay leaf. Bring to a boil over medium-high heat.

Once boiling, reduce the heat to low, cover, and simmer for 25-30 minutes, or until the lentils are tender but not mushy. Stir occasionally to prevent sticking.

While the lentils are simmering, dice the cooked Spanish chorizo into small pieces.

After the lentils are tender, remove the bay leaf. Stir in the olive oil, salt, and pepper. Add the diced chorizo and simmer for another 5 minutes to allow the flavors to meld.

Serve hot, ensuring each bowl gets a portion of the lentils and chorizo. This hearty soup is a staple in Spanish households, often enjoyed for a comforting lunch.