Red Lentil and Chorizo Soup

I love a hearty soup and am a huge fan of lentil soups as they are super filling and nutritious too - my Chunky Lentil, Bacon and Kale Soup is one of our family favourites and especially with thick, crusty bread. 

This soup is an ideal January recipe - it's cheap to make using mostly store cupboard items that are undoubtedly already sitting in your cupboards; plus if you're on any kind of new year diet or detox, soups are always on side and this one is around 300 calories, even with tasty fried chorizo in tow. 

Red Lentil and Chorizo Soup

The below serves a family of four as a main course.

Here's how:

• 140g cooking chorizo
• 1 red onion
• 1 clove garlic
• 1 carrot
• 320g red split lentils
• 2 roasted red peppers (I use the jarred variety from Lidl)
• 1x tin of chopped tomatoes
• 1.5 pints chicken stock (I used homemade but Knorr Chicken Stock Pots are great)
• 1 tsp cayenne pepper
• 1/2 tsp white pepper

Firstly place a heavy bottomed pan  on a low heat on the hob.

Chop the cooking chorizo into small pieces and add to the pan. Gently toss every minute or so until some become nicely charred and use a slotted spoon to remove the cooked chorizo and set aside for now.

Now peel and dice the onion, mince the garlic and add to the pan in the chorizo juices.

Peel and dice the carrot and add to the pan.  Allow to gently saute and add the cayenne pepper at this point. 

Now place the red split lentils (I usually give a very quick rinse first) into the pan and allow to be coated in the oils. Add the chopped tomatoes and season with a pinch of salt and the white pepper.

Roughly chop the roasted red pepper and add to the pan and finally cover with the chicken stock.

Allow to cook through for 20 minutes or until the lentils are cooked through, then remove from the heat and allow to cool a little. 

Blitz in a blender, Nutribullet or use a hand blender and return to the heat to warm through. 

When hot enough dish up and divide the cooked chorizo between portions and scatter on top as a delicious, meaty garnish. 

If you're looking for more soup inspiration this month here are a few of our other favourite family soups,

Asparagus Soup with Crispy Bacon
Restorative Green Soup
Mexican Mushroom Soup
Alphabet and Hidden Vegetable Soup
Mediterranean Soup
Curried Parsnip and Spinach Soup
Thai Sweet Potato Soup
Roasted Tomato & Basil Soup

Roasted Tomato and Basil Soup

There is something incredibly comforting about a homemade tomato soup, and this version, with roasted tomatoes, really is a winner. Gorgeous in the summer with fresh, ripe tomatoes - in my case from my Dad's allotment, it's such a treat and so easy to make - it beats any shop-bought versions hands down.

Roasting the tomatoes, intensifies the flavour and gives that lovely, slightly charred, smoky element that makes for a delicious tasting bowl.

This is great for a family meal, with some hunks of fresh, crusty, buttered bread, or a simple light lunch alone too.

If you are watching your calorie or fat intake, simply omit from adding the crème fraiche or the Parmigiana shavings.

Roasted Tomato and Basil Soup



Here's how:

• 600g fresh tomatoes
• 1 carrot
• 1 stick celery
• 1 white onion
• 2 cloves garlic
• 1 tsp dried oregano
• Pinch salt
• Pinch garlic salt
• Pinch black pepper
• Pinch sugar
• 3 tbsp. olive oil
• 1.5 pints vegetable stock
• 2 tbsp. crème fraiche
• Handful basil leaves and stalks
• Handful Parmigiana shavings to scatter over the soup

Firstly pre-heat the oven to 180-200. Place the tomatoes into a baking dish. I used a mixture here and halved the larger ones, putting them skin side down. Drizzle over 2 tbsp. of olive oil - use a good quality if you have it, it will make a difference. Now scatter over the tomatoes the garlic salt, oregano, sugar and black pepper and place into the oven for about an hour, or until juice has been exuded from the tomatoes and they are slightly charred - but not blackened.

Tomatoes pre-roasting



Roasted tomatoes



In the meantime prepare the 'base' of the soup, by firstly peeling and dicing the onion and mincing the garlic. Peeling and chopping up the carrot into small pieces and slicing the celery. All of this can be added to a heavy-bottomed pan with a tablespoon more of olive oil and placed onto a low heat until all has been softened, about five minutes. Then turn off the heat and set aside until the tomatoes are roasted.


Place the tomatoes, and any escaping juice in the dish into the saucepan now, and make up the vegetable stock, then pour over. Place the basil stalks into the soup and season liberally with black pepper and sea salt. Now place back on the heat and cook for 30 minutes then remove from the heat and allow to cool

Blitz to a smooth texture and return to the heat. Just before serving add the crème fraiche and most of the basil leaves and stir through, and once dished up into soup bowls, add the shavings of cheese and a few extra basil leaves for garnish. Enjoy!

Some other soup recipes you may enjoy:


Asparagus and Crispy Bacon Soup
Red Pepper Soup
Vegetable Soup
Curried Parsnip and Spinach Soup
Chicken Noodle Soup with Pak Choi Soup
Thai Sweet Potato Soup
Chunky Lentil Bacon and Kale Soup
Winter Vegetable Soup
Quick Pork Noodle Soup
Skinny Broccoli and Fennel Soup
Creamy Mushroom Soup without Cream

Chunky Lentil, Bacon and Kale Soup

This is my final and favourite post from my 'Seven Days of Soup' challenge - the Lentil, Bacon and Kale Soup was utterly delicious and a different version to the one I often make.

Keeping it chunky really made it feel more hearty and more of a meal than some of the more watery soups and it felt like a real, restorative, robust treat during my week long liquid diet. I've made it again since, and this will firmly be one of my staple soups going forward.

Chunky Lentil, Bacon and Kale Soup



Here's how:

• 2 rashers smoked bacon
• 250g red split lentils
• 1 white onion
• 1 clove garlic
• 2 celery sticks
• 1 large carrot
• 1 tsp dried thyme
• 1 tsp dried rosemary
• 2 litres chicken stock
• Pinch sea salt
• Pinch black pepper
• Handful bay leaves
• 1 pack kale
• Water to top up as necessary
• 1 tbsp coconut oil

Firstly place the lentils into a sieve and give a very thorough rinse to remove any excess dirt or starch from the lentils. Keep running water pouring over if possible whilst you prepare the other parts of the soup.

Place the coconut oil into the pan and onto a low heat. Cut the bacon into small pieces and add to the pan to slowly cook through.

Peel and finely chop the onion, mince the garlic and finely dice the celery stick and add all the pan. Throw in the thyme and rosemary and season generously.

Peel and dice the carrot into small cubes and add to the pan with the lentils. Cook like this for five minutes.

Now pour over the stock and give a thorough stir through and up the heat to a medium. Add the bay leaves now too.

You will need to keep an eye on the soup throughout cooking and remove the 'cooking scum' or the weird bubbly mess that will rise to the top of the pan. Cook for a good 30-40 minutes, then remove the bay leaves.

Now remove about 2 ladle fulls of the soup and set aside. Once cooled, this will be blitzed then returned to the pan, so there is a real combination of textures. Taste at this point and add salt and or pepper as required.

Once the blitzed and chunky part of the soup are combined, return to the heat and add the washed kale and allow to cook for 7-8 more minutes before dishing up into deep bowls. Enjoy!

The other soups I enjoyed during my 'Seven Days of Soup' included:

Asparagus and Crispy Bacon Soup
Red Pepper Soup
Vegetable Soup
Curried Parsnip and Spinach Soup
Chicken Noodle Soup with Pak Choi Soup
Thai Sweet Potato Soup

Vegetable Soup

Another one of the soups I enjoyed during my 'Seven Days of Soup' challenge whereby I took on souping and juicing for one week, to shift some baby weight before our family holiday to Spain (7lbs in one week is not to be sniffed at).

This particular soup though is a fail safe, and can be adapted to whatever you may have in the fridge or larder. I make this regularly and batch cook so it makes a family dinner, but then the same again, which goes in the freezer for another week. Soup freezes really well!

Feel free to adapt to the ingredients you have to hand but I suggest always using either a white or sweet potato, a carrot or parsnip to make up the 'bulk' of the soup. This recipe is suitable for vegetarians too.

Vegetable Soup



Here's how:

• 1 white potato
• 1 carrot
• 1 parsnip
• 2 celery sticks
• 1 leek
• cupful peas
• 1 onion
• 1 clove garlic
• 1 tsp celery salt
• 1 tsp black pepper
• 1.5 pints vegetable stock
• 1 tbsp rapeseed or vegetable oil
• Handful bay leaves

Firstly pour in the olive oil into the pan and place on a gentle heat. Peel and dice the onion and mince the garlic and add to the pan.

Slice the celery and leek and they can go into the pan too.

Peel the potato and wash thoroughly, add to the pan. Do the same with the carrot and parsnip.

Make up the vegetable stock and pour over. Give a stir and season accordingly with the salt, pepper and bay leaves.

Cook for 30 minutes until the vegetables are soft to touch with a fork.

Remove the bay leaves and allow to cool slightly. Then blitz with a hand blender or a Nutribullet or alternative blender, return to the pan and re-heat. Enjoy!


The other soups I enjoyed during my 'Seven Days of Soup' included:

Asparagus and Crispy Bacon Soup
Red Pepper Soup
Curried Parsnip and Spinach Soup
Chicken Noodle Soup with Pak Choi Soup
Thai Sweet Potato Soup
Chunky Lentil, Bacon and Kale Soup

Red Pepper Soup

This soup is bright and vibrant - perfect for a summer's evening or afternoon - it looks and tastes equally beautiful and takes hardly any time to prepare at all.

The final flourish of natural yoghurt with harissa stirred through before serving, only adds to the Mediterranean allure of this dish and it made a welcome addition to my 'Seven Days of Soup' challenge whereby I followed a liquid diet of souping and juices for 7 days and shifted half a stone of baby weight pre-holiday. Delicious!

Red Pepper Soup



Here's how:

• 3 red peppers
• 1 red onion
• 1 aubergine
• 1 clove garlic
• 1 tomato
• 1 tsp oregano
• Sea salt
• Black pepper
• 1.5 pints vegetable stock
• 1 tbsp natural yoghurt
• 1 tbsp harissa
• 2 tbsp olive oil

Firstly pour the olive oil into a pan and place on a medium heat.

Peel and dice the onion and garlic and slice the peppers and add to the pan to soften.

Roughly chop the tomato and aubergine, which will add a slightly firmer texture, and add to the pan.

Once the contents of the pan are slightly soft, add the sea salt, black pepper, oregano and pour over the vegetable stock. Cook for 20-30 minutes.

Now cool slightly before blitzing with a hand held blender or you can do in a Nutribullet as I do then return to the pan to reheat before serving.

Whilst re-heating, combine the yoghurt and harissa and mix well and just before stirring swirl through the soup for a final, delicious addition of flavour. Enjoy!

The other soups I enjoyed during my 'Seven Days of Soup' included:

Asparagus and Crispy Bacon Soup
Curried Parsnip and Spinach Soup
Chicken Noodle Soup with Pak Choi Soup
Thai Sweet Potato Soup
Chunky Lentil, Bacon and Kale Soup
Vegetable Soup

Chicken Noodle Soup with Pak Choi

This classic Chicken Noodle Soup is my absolute go-to 'quick dinner' if I'm short on time or have been out all day, as it takes hardly any preparation but is packed full of flavour and is so super nourishing too.

I always turn to this if I'm feeling under the weather too - it's true it is medicinal - it must be the chilli, garlic and ginger. Restorative and delicious this was another soup in my 'Seven Days of Soup' challenge recently - this one is a naughty carbohydrate one though with the noodles but the Mama Instant Rice Noodles complete this meal for just over 160 calories per portion and they're well worth it.

You can of course cook your chicken for this soup yourself, but for me it benefits from being made from cooked chicken (throw the bones in and remove before serving) and using a really good quality, or homemade chicken stock.

Chicken Noodle Soup with Pak Choi

Here's how:

• 500g cooked chicken
• Handful Spring onions
• 1 garlic clove
• 3 cm fresh ginger
• 1 chilli
• Handful mushrooms
• Handful bean sprouts
• Handful fresh coriander
• Handful fresh chives
• 1 tsp fish sauce
• 1 tsp sesame oil
• 1 tsp soy sauce
• 1 tsp Shaohsing wine
• 1 tsp Sriracha sauce
• 1 lime
• 2 portions Mama Instant Rice Noodles or alternative
• 2 bulbs of Pak Choi
• 1.5 pints good quality chicken stock

Firstly tear up the chicken and throw into a large pot. Use kitchen scissors to snip in the full spring onions.

Peel and slice the garlic and ginger and place all in the pot. Slice the mushrooms and chilli, keeping in the seeds, and add these too.

Pour over the stock, the fish sauce, sesame oil, sriracha, shaohsing and soy sauce and cook for 30 minutes.

In the final few minutes of cooking, add the noodles, and tear in each individual leaf of the pak choi. This will literally need 1-2 minutes more of cooking.

Now remove from the heat and add the final seasonings. Cut the lime in half and squeeze over half into the pot and stir. Now tear in the coriander leaves and throw in, add the bean sprouts, which will cook enough in the heat of the broth and finally again use the kitchen scissors to snip in the chives. Stir thoroughly and serve each portion in a deep bowl with a sprig of coriander and an additional lime wedge for personal seasoning. Chilli fiends may wish to add some fresh, raw chopped chilli too. Enjoy

The other soups I enjoyed during my 'Seven Days of Soup' included:

Asparagus and Crispy Bacon Soup
Red Pepper Soup
Vegetable Soup
Curried Parsnip and Spinach Soup
Thai Sweet Potato Soup
Chunky Lentil Bacon and Kale Soup

Thai Sweet Potato Soup

Another hearty, warming and delicious soup that formed part of my 'Seven Days of Soup' whereby I followed a liquid diet for 1 week pre-holiday to shift some further, stubborn baby weight and lost half a stone.

This one is heavy on the spice so not for the faint-hearted, and if you have it over more than one sitting (makes sense when making a batch of soup) expect the heat to intensify overnight.

It's really simple and you can use either Green, Yellow or Red Thai Curry paste - I use Sainsbury's own brand Red personally.

Thai Sweet Potato Soup



Here's how:

• 1 white onion
• 1 clove garlic
• 3cm piece ginger
• 500g Sweet Potato
• 1 can coconut milk
• 1 pint vegetable stock
• 1 tbsp Red Thai Curry Paste
• 1/2 tsp Fish sauce
• Juice of 1/2 lime
• Handful fresh coriander
• Pinch black pepper
• Pinch sea salt
• 1 tbsp coconut oil

Firstly pop the coconut oil in a heavy-bottomed pan and place on a low heat. Then peel the garlic and onion and finely dice - add to the pan to soften.

Peel the ginger and slice and add to the pan.

Peel the potatoes and cube into small pieces - add to the pan with 1 tbsp Thai Red Curry Paste, sea salt and black pepper and allow to cook for a few minutes.

Now add the coconut milk and make up and pour in the vegetable or chicken stock with the fish sauce. Allow to cook for 30 minutes, then check the sweet potato with a fork - it should be nicely soft - if not cook for a further 10 minutes then test again.

Once you're happy the potato is soft, add the fish sauce, lime juice and coriander and allow to cool before blitzing in a blender or Nutribullet.

Return to the heat once blitzed until completely warmed though - enjoy.


The other soups I enjoyed during my 'Seven Days of Soup' included:

Asparagus and Crispy Bacon Soup
Red Pepper Soup
Vegetable Soup
Curried Parsnip and Spinach Soup
Chunky Lentil Bacon and Kale Soup
Chicken Noodle Soup with Pak Choi

Curried Parsnip and Spinach Soup

Another delicious soup recipe which formed part of my 'Seven Days of Soup' souping/liquid diet adventure pre-holiday and really helped boost my postnatal weight loss.

The parsnips make for a hearty, almost creamy soup but without the heavy calories of a cream-based soup and the sweetness is offset by the curry and spices - a traditional flavour pairing, but one that works time and time again. You can up-spice if you're a chilli fiend or make slightly milder if you have some diners that are less tolerant of heat.

Guarantee you'll make this more than once after the first time - so easy, so delicious and moreish. You can stir through a tablespoon of crème fraiche or sour cream at the end if you want a slightly richer finished article - but be warned it ups the calories and fat content significantly.

Curried Parsnip and Spinach Soup

 

Here's how:

• 1 white onion
• 1 large clove garlic
• 400g parsnips
• 1.5 pints vegetable or chicken stock
• 1 heaped tbsp curry powder
• 1 tsp garam masala
• 1 tsp cumin
• 1 tsp cinnamon
• 1 tsp turmeric
• 1 bag spinach
• 1 tbsp coconut oil

Firstly peel and dice the onion and mince the garlic and add to a heavy-bottomed pan with the coconut oil and place on a low heat to soften.

Peel the parsnips and cube then add to the pan with the curry powder, salt, pepper and all the spices. Stir so all parsnips are slightly covered in the spices.

Make up the stock and cover the parsnips. Place the lid on and simmer for 30 minutes.

Allow to cool before blitzing with a blender or Nutribullet and then return to the pan to re-heat. Add the washed spinach one minute before dishing up as it will cook incredibly quickly. If adding crème fraiche stir through the entire pot before dishing up. Enjoy!

The other soups I enjoyed during my 'Seven Days of Soup' included:

Asparagus and Crispy Bacon Soup
Red Pepper Soup
Vegetable Soup
Chicken Noodle Soup with Pak Choi Soup
Thai Sweet Potato Soup
Chunky Lentil Bacon and Kale Soup

Asparagus Soup with Cripsy Bacon

This is a lovely soup recipe for a light summer meal - especially healthy if you are watching your weight - low on calories but packed full of fresh flavours. 

I enjoyed this soup as part of my self-coined 'Seven Days of Soup' a liquid diet I underwent for a week before my holiday in a bid to shift some stubborn baby weight (7lbs lost in a week). Glen and Bridget enjoyed the same dinner with some crusty bread.

Asparagus Soup with Crispy Bacon



Here's how:

• Bunch asparagus
• 3 celery sticks
• 1 white onion
• 1 clove garlic
• 1.5 pints vegetable stock
• Salt
• Pepper
• Fresh chives
• 1 rasher smoked bacon per bowlful
• Drop of rapeseed or vegetable oil

Firstly pour the oil into a heavy-bottomed pan and place on a light heat. Peel and roughly dice the onion, mince the garlic and chop the celery and add to the pan to soften.

Break off the rough ends of the asparagus - you can usually find this by gently bending until it snaps off.

Once the onion, garlic and celery mixture is softened add the asparagus to fry for a moment and make up the stock in the meantime.

Pour the stock over and season - cook for 30 minutes.

Once the soup has been cooking for 20 minutes or so, you can grill the bacon. You want it to be crisp and deliciousness, crispy enough so you can snip off pieces and drop into the soup when cooked.

Take the soup of the heat and blitz to a smooth pulp (note if using a Nutribullet allow to cool first so it doesn't explode!)

Re-heat the blitzed soup and when cooked through and piping hot pour into bowls. Snip on the crispy bacon and a handful of fresh chives per person - use kitchen scissors rather than a knife.

Enjoy!