Vegan chorizo and lentils soup



A wonderful winter warmer and a hearty lunch made with lentils, vegetables and vegan chorizo. Very simple, filling and healthier.


Hola!

Today I bring you a vegan chorizo and lentil soup. This is a wonderful winter warmer and a hearty lunch made with lentils, vegetables and vegan chorizo. Very simple, filling and healthier. It’s a veganised Spanish classic, one of those that my iaia could whip out in a sec and feed the whole family.

PLANT POWER, MAKE UP!

A lentil soup in Spain is often made with a meat stock. Most omnis add a serrano ham bone, pancetta or chorizo for a powerful flavour. We, vegans, don’t need any of that. And you can get a flavoursome stock with vegetables and a vegan chorizo, that adds that paprika intense taste.


VEGAN CHORIZO AND LENTIL SOUP


Serves: 4-5 people
Prep: 10 minutes
Cook: 30 minutes


INGREDIENTS

3 vegan chorizos
1 big onion, chopped
2 garlic cloves, minced
2 ripe tomatoes, blended
1 big carrot or 2 small, chopped
2 medium potatoes, peeled and cut into 1-2cm (0.5-1 inch) cubes
1 tsp. paprika
4x 400g cans of lentils
2 bay leaves
1.5-2 litres veggie stock (6-8 cups)


INSTRUCTIONS

  1. Slice the vegan chorizos and fry them in a big saucepan with a spray of olive oil until browning. Remove from the saucepan and set aside.
  2. Fry the onion with some olive oil spray at medium-high heat until translucent and season with salt and pepper. Add more olive oil in the centre of the saucepan and when hot, fry the garlic until fragrant. Add the blended tomatoes, season with salt and pepper and fry until it turns orange.
  3. Add the carrot and potato, season with salt and pepper and fry for about 3 minutes to coat with the flavours. Add splashes of boiling water if needed to avoid sticking.
  4. Add the paprika and drained lentils to the saucepan, and stir for 1 minute. Add the chorizo, bay leaves and vegetable stock until all ingredients are covered. Bring to a boil and simmer covered for 15 minutes, or until the carrots and potatoes are well cooked. Remove and discard the bay leaves at the end.

You can keep them in the fridge for up to 5 days, so this is great for batch cooking.

Bon profit!