SMOKY TOMATO & LENTIL SOUP
MAKES 6 SERVINGS HANDS-ON TIME 15 MINUTES TOTAL TIME 40 MINUTES
2 tbsp olive oil ¾ cup thinly sliced dry-cured chorizo 3 cloves garlic, minced 1 onion, chopped 1 sweet red pepper, chopped ¾ cup dried green or brown lentils, rinsed 1½ tsp smoked paprika ½ tsp each salt and pepper pinch cayenne pepper 1 796 ml can plum tomatoes, chopped 1 900 ml pkg no-salt-added chicken broth 1½ cups parsley leaves, chopped In large pot, heat oil over medium heat. Cook chorizo, stirring occasionally, until crisp and beginning to brown, about 4 minutes. Transfer 12 slices to plate. Add garlic, onion and red pepper to pot; cook, stirring occasionally, until softened, about 5 minutes.
Stir in lentils, paprika, salt, pepper and cayenne pepper. Cook, stirring often, until fragrant, about 30 seconds. Add tomatoes and broth; bring to boil. Reduce heat to medium-low; cover and simmer, stirring occasionally, until lentils are tender, about 25 minutes.
Stir in parsley. Divide among bowls; top with reserved chorizo.
PER SERVING about 283 cal, 15 g pro, 13 g total fat (4 g sat. fat), 28 g carb (6 g dietary fibre, 9 g sugar), 22 mg chol, 698 mg sodium, 842 mg potassium. % RDI: 7% calcium, 33% iron, 19% vit A, 147% vit C, 67% folate.