Homemade rye bread
This rye bread recipe is lower in gluten than the average white loaf. It uses white or wholemeal flour to give a light texture but you can experiment with ratios
Red lentil & chorizo soup
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 6
Skip to ingredients
- 1 tbsp olive oilplus extra for drizzling
- 200g cooking chorizopeeled and diced
- 1 large onionchopped
- 2 carrotschopped
- pinch of cumin seeds
- 3 garlic cloveschopped
- 1 tsp smoked paprikaplus extra for sprinkling
- pinch of golden caster sugar
- small splash red wine vinegar
- 250g red lentil
- 2 x 400g cans chopped tomato
- 850ml chicken stock
- plain yogurtto serve
Nutrition: per serving
- kcal260
- fat13g
- saturates5g
- carbs16g
- sugars10g
- fibre7g
- protein18g
- salt1.1glow
Method
step 1
Heat the oil in a large pan. Add the chorizo and cook until crisp and it has released its oils. Remove with a slotted spoon into a bowl, leaving the fat in the pan. Fry the onion, carrots and cumin seeds for 10 mins until soft and glistening, then add the garlic and fry for 1 min more. Scatter over the paprika and sugar, cook for 1 min, then splash in the vinegar. Simmer for a moment, then stir in the lentils, and pour over the tomatoes and chicken stock.
step 2
Give it a good stir, then simmer for 30 mins or until the lentils are tender. Blitz with a hand blender until smooth-ish but still chunky. Can be made several days ahead or frozen for 6 months at this point. Serve in bowls, drizzled with yogurt and olive oil, scattered with the chorizo and a sprinkling of paprika.
