We found this red lentil and chorizo soup on the BBC Good Food website a few years ago and have made it quite a few times. It's another soup that is both comforting and warming on a cold day. Lentils and chorizo are 2 ingredients that we both really like...you'll find quite a few recipes on Felly Bull that have either ingredient in it. Easy bollito misto has both, albeit it's puy lentils rather than red ones...it's delicious too! Enjoy this soup with some homemade bread, buns, or savoury scones - see the links below to our recipes.
Tips
- Stock - at step 1, start off with 850ml of stock and then add more after step 2 if the soup ends up very thick.
- Note at step 2, the soup can be made a few days ahead or can be frozen for 6 months.
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How to make this Red Lentil and Chorizo Soup
Ingredients
- 1 tbsp olive oil
- 200g cooking chorizo, peeled and diced
- 1 large onion, chopped
- 2 carrots, chopped
- pinch of cumin seeds
- 3 garlic cloves, chopped
- 1 tsp smoked paprika
- pinch of golden caster sugar
- small splash red wine vinegar
- 250g red lentils
- 2 x 400g cans chopped tomatoes
- 850ml to 1l chicken stock (made using 2 stock cubes or pots) (see Tips)
Instructions
- Heat the oil in a large pan over a high heat. Add the chorizo and cook for 5 to 6 minutes until crisp and it has released its oils. Remove the chorizo with a slotted spoon into a bowl, leaving the fat in the pan. Reduce the heat to medium and fry the onion, carrots, and cumin seeds for 10 minutes until soft and glistening, then add the garlic and fry for 1 minute more. Scatter over the paprika and sugar, cook for 1 minute, then splash in the vinegar. Simmer for a moment, then stir in the lentils, and pour over the tomatoes and chicken stock.
- Give it a good stir, bring to the boil and then simmer for 30 minutes or until the lentils are tender. Blitz with a hand blender until smooth(ish) but still chunky. The soup can be made several days ahead or frozen for 6 months at this point.
- Serve in bowls, scattered with the chorizo.
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Red Lentil and Chorizo Soup
Equipment
Ingredients
- 1 tbsp olive oil
- 200 g (7.1 oz) cooking chorizo peeled and diced
- 1 large onion chopped
- 2 carrots chopped
- pinch of cumin seeds
- 3 garlic cloves chopped
- 1 tsp smoked paprika
- pinch of golden caster sugar
- small splash red wine vinegar
- 250 g (8.8 oz) red lentils
- 2 x 400 g (28 oz) tins chopped tomatoes
- 850ml to 1l ml (3 ¾ cups) chicken stock (made using 2 stock cubes or pots) (see Notes)
Instructions
- Heat the oil in a large pan over a high heat. Add the chorizo and cook for 5 to 6 minutes until crisp and it has released its oils. Remove the chorizo with a slotted spoon into a bowl, leaving the fat in the pan. Reduce the heat to medium and fry the onion, carrots, and cumin seeds for 10 minutes until soft and glistening, then add the garlic and fry for 1 minute more. Scatter over the paprika and sugar, cook for 1 minute, then splash in the vinegar. Simmer for a moment, then stir in the lentils, and pour over the tomatoes and chicken stock.
- Give it a good stir, bring to a boil and then simmer for 30 minutes or until the lentils are tender. Blitz with a hand blender until smooth(ish) but still chunky. The soup can be made several days ahead or frozen for 6 months at this point.
- Serve in bowls, scattered with the chorizo.
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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