SMOKY TOMATO & LEN­TIL SOUP

Canadian Living - - Soups & Breads -

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.

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