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+ servings
Two portions of chorizo and lentil soup in blue patterned bowls with a plate of sliced brown bread on the side.

Chorizo and Lentil Soup

By: Deborah
A hearty chorizo and lentil soup packed with smoky flavour. This easy one-pot soup is warming, filling and perfect for chilly evenings. 
PREP: 20 minutes
COOK: 50 minutes
TOTAL: 1 hour 10 minutes
Servings: 6 people
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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

Calories: 284kcal | Carbohydrates: 39g | Protein: 18g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 29mg | Sodium: 419mg | Potassium: 643mg | Fiber: 13g | Sugar: 7g | Vitamin A: 7158IU | Vitamin C: 62mg | Calcium: 85mg | Iron: 4mg

Nutrition information is automatically calculated, so should only be used as an approximation.

KEYWORDS chorizo and lentil soup, chorizo lentil soup recipe, comfort food, easy lentil soup recipe, freezable, healthy lentil soup, hearty lentil soup, lentil soup with chorizo, make ahead, Mediterranean lentil soup, one pot soup recipes, smoky chorizo soup, winter warmer
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