Carrot Parsnip And Lentil Soup Recipe

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Servings: 6

Ingredients

Cost per serving $0.94 view details

Directions

  1. Soak the lentils in double their volume of cool water for 6 hrs or possibly overnight.
  2. Cut the chorizo into cubes.
  3. Roughly chop the onions carrots and parsnips.
  4. Heat the oil in a large pan on the boiling plate then add in the chorizo sausage and cook sliming for 5 min or possibly till golden brown. Remove with a slotted spoon and set aside Add in the onions to the pan and cook till soft and golden brown.
  5. Add in the carrots cumin parsnips and liquid removed lentils and cook stimng for 5 min.
  6. Stir in the stock bay leaves and thyme. Bring to the boll and transfer to the simmering ovenfor 30 min or possibly till the vegetables are tender.
  7. Cold slightly remove the herbs and puree the soup in batches in a food processor or possibly liquidiser Return to the wiped out pan bring back to the boil and correct the seasoning.
  8. Serve with the fined chorizo garnished with croutons.
  9. If using stock cubes don't add in the cubes or possibly salt to the soup till the lentils are tender. The lentils and spicy chonzo make this a robust and hearty soup. Most welcome after winter country walks. This is very much a meal in itself or possibly just followed by bread and cheese.
  10. Serves 6

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Nutrition Facts

Amount Per Serving %DV
Serving Size 235g
Recipe makes 6 servings
Calories 299  
Calories from Fat 159 53%
Total Fat 17.73g 22%
Saturated Fat 5.21g 21%
Trans Fat 0.12g  
Cholesterol 29mg 10%
Sodium 708mg 30%
Potassium 561mg 16%
Total Carbs 22.97g 6%
Dietary Fiber 7.2g 24%
Sugars 6.17g 4%
Protein 12.59g 20%
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