Lentil Soup with Chorizo and Kale

4
Medium
Soups

Characteristics

Without nuts High Fibre

Nutritional Facts Per Serving

250
Calories
18 g
Protein
23 g
Carbs
5 g
fiber
Show all nutrition facts

Nutritional Facts

1 4
  • Amount For Serving % Daily Value
  • Calories 250
  • Lipides 11 g
    • Saturated fat  3.5 g
  • Cholesterol 25 mg
  • Sodium  1210 mg
  • Carbs 23 g
    • fiber  5 g
    • Sugar  3 g
  • Protein 18 g

Ingredients

  • 1 tbsp (15 mL) olive oil
  • 1/2 pkg (50 g) Sensations by Compliments Mild Sliced Chorizo, finely chopped
  • 1 onion, finely diced
  • 3 cloves garlic, minced
  • 1/4 tsp (1 mL) hot pepper flakes
  • 4 cups (1 L) reduced sodium chicken broth
  • 1 can (540 mL) Compliments Lentils, drained and rinsed
  • 4 cups (1 L) packed Compliments Organic Mixed Baby Kale
  • 2 tbsp (30 mL) fresh orange juice
  • 2 tbsp (30 mL) finely chopped fresh parsley

Method

  1. Heat oil in large saucepan set over medium heat. Cook chorizo, onion, garlic and pepper flakes 5 min., or until chorizo starts to brown and onions soften. Stir in broth and lentils; bring to a boil. Reduce heat to medium-low. Cover loosely and simmer 15 min. to blend flavours. 
  2. Stir in kale; cook 1 min. to wilt. Stir in orange juice. 
  3. Divide soup into 4 bowls. Sprinkle with parsley.

Tips:
  • Serve with crusty bread.
  • Instead of baby kale, use other greens such as chopped chard, fresh or frozen spinach.s
  • Stir any leftovers into cooked quinoa, rice, pearl couscous or pearl barley.

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