Brussels Sprouts-lentil soup

Super-tasty, seasonal soup of Brussels sprouts and red lentils, refined with fried chorizo and pumpkin bread croutons → and chives.

Preparation time 40 minutes


  • 12 Brusselse sprouts
  • 2 handful red lentils
  • 1 little onion, chopped
  • 3 tbsp oil
  • juice from 1/2 lemon
  • salt & peper
  • chorizo or bacon for finishing


Clean the sprouts, remove some of the top leaves and cut into quarters. Fry the onion in the pot with oil until translucent. Put the sprouts and lentils in, season with lemon juice, a little salt and pepper and fry briefly. Pour everything with water (about 1 liter), bring to a boil and simmer for 20 minutes.

Meanwhile, bake the chorizo or bacon in the pan.

Mix the soup with hand blender and season with salt and pepper. Ready.

Put the soup in the soup bowl, dresse with fried chorizo on beds of sprout leaves and pumpkin bread croutons [/ fancy_link] and sprinkle with chives or parsley.

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