Tomato, Red Lentil & Chorizo Soup

Now that it’s starting to get colder, soup often seems like the perfect answer. Try this tasty and nutritious one.

Preparation Time:  10 Minutes                              Cooking Time: 25 Minutes                                   Serves:  6


  • 1 Onion
  • 2 Celery Stalks
  • 2 Carrots
  • 1 Leek
  • 1 Courgette
  • 1-2 Red Chillies
  • 3 Garlic Cloves
  • Coconut Oil
  • 200g Red Lentils
  • 2 Tins Plum Tomatoes
  • 1 Veg Stock Cube
  • 500ml Water
  • 150g Chorizo
  • A Handful of Fresh Oregano
  • A Splash of Balsamic Vinegar
  • Sea Salt & Black Pepper


Roughly chop all your veggies. Heat the oil in the pan, throw in the onion, celery, carrots and leek, allow to fry gently until soft. Toss in the red lentils and cook for a further minute.

Pour in the water & tomatoes, together with the courgette, garlic and chillies (1 or 2 depending on desired heat). Put a lid on and simmer gently for 15 minutes. Then blend until smooth.

Season to taste, adding the balsamic vinegar. Dice the chorizo into small pieces, add to the pot, place the lid on and put on a very low heat for 10 minutes. Meanwhile chop the oregano, adding just before serving.

Bonus Bits

– I always make loads extra of soup, as it’ll usually keep for 5 days in the fridge, and if you don’t use it you can freeze it.

– For vegetarians or vegans, obviously just take the chorizo out, still a great soup, and you’re getting good protein from the lentils.

– Onion, carrot & celery  (miripoix of veg) form the base of most soups (and many other dishes/sauces). It provides a good base of flavour and aromatics.

– Use this soup as a sauce for a piece of fish, would go especially well with a tuna steak.


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