This chorizo and lentil soup is a hearty and flavour-packed dish that's perfect for colder days. Smoky chorizo adds richness and depth, while lentils create a thick and satisfying base.
Made in one pot with simple ingredients, this soup is warming, filling and easy to prepare, making it ideal for quick weeknight dinners or cosy weekend lunches.
The original recipe appeared in the October 2017 Delicious magazine. However, it doesn't appear on the website, no matter how much I search!
When I think of a comforting soup, lentils always come to mind, so add to that one of my favourite Spanish ingredients ...chorizo...it's a winner for me! It actually just looks delicious, and as the weather's turning colder, it's definitely a soup to heat you up.
There's a lovely warming heat from the chorizo and because it's hot smoked pimenton that I use...the heat is dialled up a notch or 2. I also love that there's cannellini beans in it...it's a soup that's absolutely full of flavour and now on the favourites list.
Tips
- Make this chorizo and lentil soup 2 to 3 days ahead - cover and chill and then reheat until piping hot to serve.
- Make it vegetarian - leave out the chorizo, use vegetable stock and add an extra tsp of smoked paprika to boost the smoky flavour.
- Optional variations:
- Spicy chorizo lentil soup - add chilli flakes.
- Vegetable rich version - add celery and spinach.
- Slow cooker version - cook on low for 6 to 7 hours.
- It's freezable - make double and freeze in batches in sealed containers, without the sour cream and parsley, for up to 6 months.
- This chorizo and lentil soup is easily adapted if you're cooking for less or more people.
Frequently Asked Questions
Red lentils are often used because they cook quickly and break down to create a thick soup. Brown or green lentils also work but stay firmer.
Yes - lentil soup freezes very well for up to 3 months.
It will keep for 3 to 4 days when kept in an airtight container.
No - most lentils used in soups do not require soaking.
Lentil soup is high in plant protein, fibre and minerals, making it a nutritious and filling meal.
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How to make this Chorizo and Lentil Soup
Ingredients
- olive oil, for frying
- 200g cooking chorizo, chopped (see Tips)
- 1 red onion (approx. 120g), finely chopped
- 3 medium carrots (approx. 200g), finely chopped
- 2 red peppers, finely chopped
- a pinch of salt
- 150g red lentils, rinsed
- 1 tsp smoked paprika (see Tips)
- 1l hot chicken stock (see Tips)
- 400g tin cannellini beans, drained and rinsed
- salt and freshly ground black pepper
- fresh flat leaf parsley sprigs, soured cream and crusty bread, to serve (optional)
Instructions
- Heat a glug of olive oil in a large saucepan or casserole over a medium to high heat and fry the chorizo for 5 minutes, stirring, until crisp. Remove with a slotted spoon and set aside on a plate. Add the onion, carrots and peppers to the pan and season with a pinch of salt. Fry for 5 minutes, then cover with a lid and cook for 10 minutes, stirring 2 to 3 times, until the vegetables are starting to soften.
- Stir in the lentils and paprika, then add the hot stock. Bring up to a gentle simmer and cook, uncovered for 20 to 30 minutes until the vegetables are soft, adding the beans and chorizo for the final 5 minutes of cooking.
- Season to taste, then whizz with a stick blender until the mixture is smooth but there are still bigger pieces of chorizo.
- Serve topped with parsley sprigs, soured cream and crusty bread on the side, if you like.
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Chorizo and Lentil Soup
Equipment
Ingredients
- olive oil for frying
- 200 g (7.1 oz) cooking chorizo chopped (see Notes)
- 1 red onion (approx. 120g) finely chopped
- 3 medium carrots (approx. 200g) finely chopped
- 2 red peppers finely chopped
- a pinch of salt
- 150 g (5.3 oz) red lentils rinsed
- 1 tsp smoked paprika (see Notes)
- 1 litre (4 ¼ cups) hot chicken stock (see Notes)
- 400 g (14 oz) tin cannellini beans drained and rinsed
- salt and freshly ground black pepper
- fresh flat leaf parsley sprigs, soured cream and crusty bread to serve (optional)
Instructions
- Heat a glug of olive oil in a large saucepan or casserole over a medium to high heat and fry the chorizo for 5 minutes, stirring, until crisp. Remove with a slotted spoon and set aside on a plate. Add the onion, carrots and peppers to the pan and season with a pinch of salt. Fry for 5 minutes, then cover with a lid and cook for 10 minutes, stirring 2 to 3 times, until the vegetables are starting to soften.
- Stir in the lentils and paprika, then add the hot stock. Bring up to a gentle simmer and cook, uncovered for 20 to 30 minutes until the vegetables are soft, adding the beans and chorizo for the final 5 minutes of cooking.
- Season to taste, then whizz with a stick blender until the mixture is smooth but there are still bigger pieces of chorizo.
- Serve topped with parsley sprigs, soured cream and crusty bread on the side, if you like.
Notes
- Make this chorizo and lentil soup 2 to 3 days ahead - cover and chill and then reheat until piping hot to serve.
- Make it vegetarian - leave out the chorizo, use vegetable stock and add an extra tsp of smoked paprika to boost the smoky flavour.
- Optional variations:
- Spicy chorizo lentil soup - add chilli flakes.
- Vegetable rich version - add celery and spinach.
- Slow cooker version - cook on low for 6 to 7 hours.
- It's freezable - make double and freeze in batches in sealed containers, without the sour cream and parsley, for up to 6 months.
- This chorizo and lentil soup is easily adapted if you're cooking for less or more people.
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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