5 from 7 votes

One Pot Chorizo and Lentil Soup

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One pot lentil and chorizo soup! Minimal effort, full of flavour and so satisfying. A batch of 5 freezable portions can be whipped up in 35 minutes.
Prep time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
ยฃ0.87
Makes: 5
mains, Soup
Spanish
Freezable

One Pot Chorizo and Lentil Soup

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5 from 7 votes
Prep Time: 5 minutes
Cook Time: 30 minutes
Total Time: 35 minutes
ยฃ0.87
mains, Soup
Spanish
Freezable
Servings: 5
One pot lentil and chorizo soup! Minimal effort, full of flavour and so satisfying. A batch of 5 freezable portions can be whipped up in 35 minutes.

Ingredients

  • 500 g carrots (ยฃ0.55)
  • 150 g (1 bag) cavolo nero (ยฃ0.80)
  • 110 g chorizo sausage (ยฃ1.85/2)=(ยฃ0.93)
  • 2 handfuls of frozen peas (ยฃ0.68/2)=(ยฃ0.34)
  • 1 tin (325g) drained weight of new potatoes (ยฃ0.35)
  • 1 tin of chopped tomatoes (ยฃ0.28)
  • 250 g red lentils (ยฃ1.15/2)=(ยฃ0.58)
  • Bunch of fresh thyme (ยฃ0.50)

Cupboard Essentials

  • 1 tsp olive oil
  • 1 tbsp mixed herbs
  • 1.4 litre vegetable stock
  • Salt & Pepper

Method

  • Start by prepping the ingredients so theyโ€™re ready to throw into the pan when the heat is on. Chop the chorizo into small pieces, slice the carrots into small rounds (I washed them but didnโ€™t peel) and destem the cavolo nero. To prep the thyme, remove around a tbsp of thyme from the stem, leaving the remaining thyme to place into the soup later.
  • Add a tsp of olive oil (not a tbsp!) to a large saucepan on a low heat. Add the chorizo, carrot, prepped thyme and mixed herbs to gently fry for 5 minutes. You donโ€™t need that much oil as once you get the heat going, the fat will render from the sausage and create a great, friable environment.
  • After this time, add the lentils, 1.4 litres vegetable stock and chopped tomatoes. Place the remaining thyme on top of the liquid so itโ€™ll infuse into the soup but is also easily removable. Leave to simmer for 15 minutes.
  • When your timer goes off, remove the thyme sprigs and add the de-stemmed/torn cavolo nero, new potatoes and peas into the soup. Leave to cook for a further 15 minutes.
  • To serve, season with salt and pepper and optional chilli flakes. I had some spare fresh basil so garnished with a little bit of that too.

Nutrition

Servings: 5 servings
Fat: 14g
Calories: 382kcal
Carbohydrates: 30g
Protein: 21g

 

5 from 7 votes (7 ratings without comment)

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Thank you so much for trying my recipe! I hope you loved it. Iโ€™d be so grateful if you could leave a comment/rating - it makes my day hearing your feedback!

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