Lentil and chickpea soup with chorizo

Ingredients 

•  1 leek, thinly sliced
•  1 carrot, chopped
•  1 stick celery, chopped
•  1 zucchini, chopped
•  2 chorizo sausages, sliced diagonally
•  1 litre Campbell's Real Stock Beef Salt Reduced
•  400g can diced tomatoes
•  400g can brown lentils, rinsed and drained
•  400g can chickpeas, rinsed and drained

Method

Step 1
Heat 2 teaspoons olive oil in a large saucepan over medium heat. Add the carrot, celery, leek and zucchini and cook for 3 minutes or until just tender. Add stock and tomatoes, and simmer for 10 minutes.
Step 2
Meanwhile, heat a non stick frying pan over medium high heat. Add the chorizo and cook for 1-2 minutes on each side until golden brown. Remove and drain on paper towel.
Step 3
Add lentils and chickpeas along with salt and pepper to the soup and cook for 3 minutes. Serve soup topped with chorizo and crusty bread.

Nutrition

Energy 1024kJ	Fat saturated 3.00g
Fat Total 7.00g	Carbohydrate sugars 8.00g
Carbohydrate Total 22.00g	Dietary Fibre -
Protein 18.00g	Cholesterol -
Sodium 1311.97mg

Source:

http://www.taste.com.au/recipes/17128/lentil+and+chickpea+soup+with+chorizo