INGREDIENTS:
125g chorizo sausage, thinly sliced
1 clove garlic, crushed
1 onion, finely chopped
400g can
Edgell Brown Lentils,
undrained
400g can diced tomatoes
3 cups reduced salt vegetable stock
Chopped fresh parsley for garnish
Turkish bread for serving
METHOD:
1.
Place chorizo sausage, garlic and onion in a large saucepan and cook for 2- 3 minutes.
2.
Stir in undrained Edgell Brown Lentils, tomatoes and stock. Bring to the boil, reduce heat, cover and simmer for 15 minutes.
3.
Serve soup sprinkled with parsley and serve with toasted Turkish bread.
SERVES: 4
PREPARATION TIME:
10
minutes
COOKING TIME: 1
8
minutes
TIP: Any spicy flavoured sausage is suitable in this recipe.
Nutrition Information Panel:
Nutrient
Per Serve
Energy
782kJ
Protein
13.8g
Fat - total
9.3g
- saturated
3.2g
Carbohydrate - total
10.8g
- sugars
5.2g
Fibre
3.7g
Sodium
1209mg
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