Chorizo ​​soup with lentils



100 grams of chorizo

1 can of lentil soup to Mexicana

1 cup water

2 carrots, peeled and cut into cubes

1 peeled and sliced ​​potatoes

1 cup spinach leaves

1 sprig of coriander to decorate

1 cup water

1 In a small saucepan over medium heat, cook the chorizo ​​for 5 minutes or until cooked. Remove excess fat.

2 Add Lentil Soup to Mexicana with water and heat to bring to the boil.

3 Add the vegetables and cook over low heat, cover and cook for 10 to 15 minutes or until cooked.

4 Serve the soup and garnish with fresh coriander.


Source link