Spanish lentil soup with chorizo and peppers

Name: Spanish lentil soup with chorizo and peppers
Cook time: 25 min
Total time: 25 min
Yield: 4
Ingredients: 1 green and red pepper; 1 Garlic clove; 200 g Chorizo sausage; 1 TABLESPOON Olive oil; 250 g red lentils; 2 TEASPOONS Instant vegetable stock; 7-10 Tbsp Salt; 7-10 Tbsp black pepper; 1 collar Parsley; 200 g Schmand; 7-10 Tbsp Sweet peppers

AUTHOR
Bo Carpenter

DIFFICULTY
easy

RATING

COOK TIME
25 mins

TOTAL TIME
25 mins

Ingredients

Servings: 4

1 green and red pepper
1 Garlic clove
200 g Chorizo sausage
1 TABLESPOON Olive oil
250 g red lentils
2 TEASPOONS Instant vegetable stock
7-10 Tbsp Salt
7-10 Tbsp black pepper
1 collar Parsley
200 g Schmand
7-10 Tbsp Sweet peppers

Directions

1
Clean, wash and chop the peppers. Peel and chop garlic. Chop the chorizo finely. Heat the oil in a pot, fry the chorizo in it and take it out. Sauté paprika and garlic in the frying fat.
2
Add the lentils and fry briefly. Deglaze Mt 1.2 litres of water. Bring to the boil and simmer for 10-12 minutes. Stir in stock. Add sausage and season with salt and pepper. Wash parsley, dab dry and chop coarsely.
3
Sprinkle over the soup. Serve with sour cream and sprinkle with paprika powder.