Ingredients:
- 2 leeks, white and light green parts only, sliced into 1-inch rings
- salt & freshly ground black pepper , to taste
Directions:
- Heat the oil in a heavy soup pot. Add the chorizo, onion, and pumpkin; cook over high heat, stirring, for a few minutes. Add the leeks, garlic, and tomato, and cook for 3 minutes more.
- Tie the celery, parsley & bay leaves together w/kitchen string and add along with the lentils to the soup pot. Add enough water to cover the lentils by 2 inches, and bring to a boil. Reduce the heat, and simmer covered for about 20 minutes.
- Season with salt and black pepper, add the potato cubes, and simmer until the vegetables are soft, 15 minutes. If necessary, add more water.
- Before serving, discard the herb bundle, and taste for seasoning. Serve the soup piping hot, garnished with the parsley.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 281.48 Kcal (1179 kJ) | ||
| Calories from fat | 56.48 Kcal | ||
| % Daily Value* | |||
| Total Fat | 6.28g | 10% | |
|---|---|---|---|
| Cholesterol | 1.42mg | 0% | |
| Sodium | 119.37mg | 5% | |
| Potassium | 806.79mg | 17% | |
| Total Carbs | 44.53g | 15% | |
| Sugars | 6.85g | 27% | |
| Dietary Fiber | 15.28g | 61% | |
| Protein | 12.98g | 26% | |
| Vitamin C | 15.1mg | 25% | |
| Vitamin A | 0.7mg | 22% | |
| Iron | 4.3mg | 24% | |
| Calcium | 107.5mg | 11% | |
| Amount Per 100 g | |||
| Calories | 52.3 Kcal (219 kJ) | ||
| Calories from fat | 10.5 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.17g | 10% | |
|---|---|---|---|
| Cholesterol | 0.26mg | 0% | |
| Sodium | 22.18mg | 5% | |
| Potassium | 149.92mg | 17% | |
| Total Carbs | 8.27g | 15% | |
| Sugars | 1.27g | 27% | |
| Dietary Fiber | 2.84g | 61% | |
| Protein | 2.41g | 26% | |
| Vitamin C | 2.8mg | 25% | |
| Vitamin A | 0.1mg | 22% | |
| Iron | 0.8mg | 24% | |
| Calcium | 20mg | 11% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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