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Lentil chorizo soup cooking in a heavy pot.

Lentil and Chorizo Soup

Katerina | Diethood
Smoky chorizo sausage and tender green lentils mingle in a savory broth, making this comforting Lentil and Chorizo soup a cozy, filling favorite!
Servings : 8
Prep Time 20 mins
Cook Time 40 mins
Soaking Time 30 mins
Total Time 1 hr 30 mins


  • 4 cups boiling water
  • 2 cups dry green lentils
  • 2 teaspoons salt
  • 3 tablespoons olive oil
  • 1.5 pounds chorizo sausage, about 2 to 3 links, pricked with a fork at several spots
  • 1 tablespoon butter
  • 1 small yellow onion, finely chopped
  • 2 large carrots, thinly sliced
  • ¼ cup chopped fresh parsley
  • 4 cloves garlic, minced
  • ½ tablespoon smoked paprika
  • salt and pepper, to taste
  • 2 tablespoons tomato paste
  • 2 bay leaves
  • 6 to 8 cups low sodium chicken broth
  • 1 to 2 tablespoons rice wine vinegar or sherry vinegar
  • toasted baguette slices, optional, for serving


  • Place lentils in a large heat-proof container or a large glass mixing bowl, and pour 4 cups boiling water over the lentils; set aside for 30 minutes. Then drain.
  • Heat the olive oil in a Dutch oven set over medium-high heat.
  • Add the sausages to the hot oil and cook for 6 minutes, turning to brown on all sides. Remove from pot and transfer to a plate.
  • To the pot, add the butter to melt.
  • Stir in the chopped onion and carrots; reduce heat to medium and cook for 6 minutes, or until beginning to soften.
  • Stir in the chopped parsley and garlic; cook for 15 seconds.
  • Season with paprika, salt, and pepper.
  • Stir in the tomato paste and cook for a minute.
  • Add in the bay leaves and chicken broth; bring to a boil.
  • Add the lentils; bring to a boil.
  • Slice chorizo into ¼-inch slices; add to the pot.
  • Reduce heat to a steady simmer; cover slightly and simmer for 30 to 40 minutes, or until lentils are tender.
  • Stir in rice wine vinegar.
  • Taste for salt and pepper; adjust accordingly.
  • Remove from heat and let it stand for a few minutes.
  • Ladle into bowls and serve with toasted bread slices.


  • Soaking Lentils: Soaking lentils is not a must, but it is a good practice for better nutrient absorption, making them easier to digest.
  • Red or Green Lentils: Red lentils cook faster and they dissolve as they cook, making a smoother and thicker soup. Green (and brown) lentils take a little longer to cook, but they hold their shape and add more texture to soups.
  • Chorizo Substitutes: In most cases, any sausage can be substituted for the chorizo. I sometimes like to use Italian Pork Sausage, and other times I've used Andouille sausage.


Calories: 412 kcal | Carbohydrates: 35 g | Protein: 24 g | Fat: 20 g | Saturated Fat: 9 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 5 g | Trans Fat: 0.1 g | Cholesterol: 64 mg | Sodium: 700 mg | Potassium: 740 mg | Fiber: 16 g | Sugar: 3 g | Vitamin A: 3475 IU | Vitamin C: 23 mg | Calcium: 71 mg | Iron: 5 mg | Net Carbs: 19 g

Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.

Course: Soup
Cuisine: Spanish
Keyword: best lentil soup recipe, chorizo, lentil soup with sausage, lentil soup with vegetables